Massaman Meatballs

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp vegetable oil

500g beef mince

1 stick of lemongrass, bottom 3 cm finely grated

1 slice day old sourdough, torn

⅓ cup of Massaman curry paste

2 x 250ml coconut milk

4 baby Desiree potatoes, skin on and halved

1 tbsp sugar

½ tsp fish sauce

Juice lime

¼ cup crispy fried shallots

½ cup of peanuts, toasted and finely chopped

Coriander stalks and roots, reserving leaves to garnish

1 long red chilli, chopped to garnish

Salt and pepper

Method

Soak bread in roughly 100ml of coconut milk.

Add this mixture to the mince along with salt and lemongrass. Combine well and roll into walnut-sized balls.

Heat oil in a sauté pan and add the curry paste. Fry off for a minute until fragrant, then add the remaining coconut milk along with 1 can full of water. Add the potatoes and meatballs and turn heat down, ensuring they are submerged in the sauce. Place lid on and cook on a medium to low heat for 20 - 25 minutes or until the potatoes are tender.

In a bowl combine the sugar, fish sauce and lime juice. Pour into Massaman meatballs and fold through. Garnish with a sprinkling of crispy fried shallots, peanuts, coriander and chilli and serve with steamed jasmine rice.