Indian meatballs II

Ingredients for Indian meatballs II

Instructions for Indian meatballs II

To prepare the Indian meatballs II recipe, please follow these instructions:

Stir the rasp with water and cream and let it stand for 10 minutes. Meanwhile, the peppers are frozen for ribs and kernels and cut into very small cubes or chopped. Communion seeds are found in a mortar.

Mix the chopped meat with the egg, 3 tablespoons. Chopped peppers, raspberries and spices and stir it to a father who, with wet hands, is shaped into a walnut-sized bullet. Let the butter golden in a large frying pan and light the meatballs light brown over 5-7 minutes after which they are kept warm in a bowl.

Peel the sauce and chop the sauce well. The apple is peeled, peeled, torn and dripped with lemon juice.

Melt the butter on the pan that the meatballs are fried on. Bring the chopped onion and the rest of the peppers, the cracked apple and curry on the forehead and stir it under stirring until the lint has become pale yellow. Then sprinkle the flour over, after which broth, yoghurt and cream are stirred for a while. Let the sauce spin for 5 minutes for low heat. Taste it with salt and pour it over the meatballs or serve it in a bowl next to it.

For this purpose loose rice, mangochutney and roasted coconut flour.