Make Indian Meatballs with Curry Sauce (2), Enchilada Filling (1), Chili Soup (3), Shepherd's Pie (2).
Ingredients
- 5 lb. mince
- 3 large carrots
- 7 onions
- 1 jalapeno
- 13 garlic cloves
- 1 can kidney beans
- 1 can sweet corn
- 2 cans tomatoes
- 2 T tomato paste
- 2 T worcerstershire sauce
- 10 fl. oz. beef stock
- 2 T flour
- 3 T chili powder
- 1/2 t oregano
- 1/2 t cumin
- 1/2 t onion salt
- 5 shakes Tabasco
- Meatball and curry spices below
Directions
- Drain kidney beans and sweet corn in a colander.
- Open tomatoes, put 3 heaping spoonfuls in small tupperware with 1 T water for curry sauce.
- Measure out spices:
For meatballs - in large stainless bowl:
- 1 T garam masala
- 1 t ground coriander
- 1/2 t cumin
- 1/2 t ginger
Curry sauce in small tupperware:
- 1/2 t ginger
- 2 T ground coriander
- 1 t cumin
- 1 t turmeric
- 1 T paprika
- 1 T garam masala
- Make 10 fl oz beef stock for shepherd's pie.
- Divide mince: 1.5 lb. meatballs in stainless bowl, 0.75 lb. enchiladas in wok-shaped pan, 1.5 lb. shepherd's, 1.25 lb. chili.
- Slice carrots.
- Chop 1 onion and 2 garlics for enchiladas and put on plate.
- Crush 3 garlics for meatballs in stainless bowl.
- Chop 1/2 onion very fine for meatballs in stainless bowl.
- Chop 1 onion and 2 garlics for chilli. Leave on chopping board.
- Add 2 T lemon juice, 1/2 t ginger, salt and pepper to stainless bowl.
- Mix meatball mince and spices. Divide into 6, then each into 5 to make 30 meatballs. Arrange meatballs on plate.
- Fry enchilada mince in wok-shaped frying pan.
- Also brown meatballs in large flat-bottomed pan. Do 10 at a time and remove onto a plate with paper towels on to drain.
- Add onion and garlic to enchilada mince plus salt and pepper and soften. When done, drain fat off in sieve.
- Fry chili mince in wok pan.
- Add onion and garlic to chili mince and soften.
- Put enchilada mince in freezer pot.
- Chop jalapeno for chili.
- Drain chili mince. Return to pan and add beans, corn, carrots, 2 cans tomatoes (minus 3T), 3T chili powder, 1/2t oregano, 1/2t cumin, 1/2t garlic salt, 5 shakes tabasco and jalapeno. Put lid on and simmer 20 mins.
- Fry shepherd's mince in flat pan.
- While frying chop 2 onions and 2 garlics. Add to shepherd's mince and soften.
- Drain shepherd's mince and return to pan. Add 2 T flour and mix. Add stock, salt and pepper, 2T tomato paste and 2T worcestershire. Mix, cover and turn off heat.
- Chop 2.5 onions for curry sauce. Peel 4 garlics. Put onions and garlic in food processor with 4 T water and puree.
- In non-stick pan heat 1 T oil. Add puree and fry 10 mins. until liquid evaporated.
- Add curry sauce spices and cook 5 mins.
- Add tomatoes and water. Cover and cook 5 mins.
- Add 15 fl. oz. water, salt and bring to a boil.
- Divide curry sauce into 2, approx 1.25 cups each. Add 15 meatballs each. Label to simmer 30 mins before serving.