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Thai Curry lamb meatballs

Thai Curry lamb meatballs

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Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Thai Curry Lamb Meatballs:

I love Easter to prepare this recipe for the table of the holy Easter holidays. Mix the lamb (previously chopped) with the crushed garlic, chopped parsley and the rest of the ingredients. Form round balls that are fried in hot oil on both sides. Serve hot with sour cream and a little sweet paprika sprinkled on top.

What is Curry? Definition, nutrition and history

The word & quotcurry has many different meanings. It can refer to a mixture of spices or spices called "curry powder", or it can refer to & quotcurry & quot of dishes cooked in many cultures and parts of the world. Curry (vessel) usually includes the mixture of spices & quotcurry & quot, or those spices used to form the mixture.

Curry, one of the most fragrant dishes in the world: the way known as & quotcurry & quot is now so varied and widespread around the globe that its definition must remain very open to include numerous cuisines and cooking styles.

Curry simply means any dish that has a sauce enriched with meat and / or vegetables. It is usually eaten with rice, but can also be accompanied by bread, usually toast, such as roti or naan. Today curry is made in so many countries around the world that it is impossible to name them all, but here are just a few: India, Thailand, Malaysia, Indonesia, Sri Lanka and England.

Curry Spice, also known as & quotCurry Powder & quot: Curry is a common spice with a golden-yellow color sold in most supermarket spice colors. It is used to make a variety of curry flavored dishes. Although it looks and sounds like a single spice, curry is actually a mixture of different Eastern / Asian spices, including coriander, cumin, turmeric, ginger, cloves and more. also a curry plant that produces curry leaves that smell and taste like curry (see: Curry Leaf Information).

This leaf is used in India in a variety of curry and other dishes however, please note that you do not need to use this spice to create good curry. In fact, most curricula do not use curry leaves, and when asked, most curry chefs in the world would not use - or do not even know - this spice.

Curry Nutrition: The goodness of curry: Due to the many different spices, fresh and dried, curry can be extremely good for you. Turmeric, cumin and coriander - the three main ingredients of most curries - are known to be natural anti-inflammatory and purifying agents that strengthen and detoxify our bodies. Depending on how the curry is made, there are two negatives of curry: it contains fat (depending on the chef) and may contain large amounts of sodium. If you follow a good recipe at home, however, you can ensure that these two components remain in balance with your dietary concerns and goals. For a list of healthy curry recipes, check out the best Thai curry recipes, or the top 5 Indian curry recipes.

A brief history of curry: The word & quotcurry comes from the Tamil word in Indian, so we believe the curry came from there. Interestingly, there is also evidence that English chefs made curry since the late 1300s, in the time of Richard II. Of course, Christopher Columbus accidentally helped spread and develop curry through trade with the East. He not only brought curry to other countries, but also transported hot peppers from the west to India, which were then incorporated into the vessel.

Before Columbus came to India, curry was not the intense, spicy food we recognize as curry. The same goes for Thai curry, which was originally seasoned with black and white pepper instead of cell. Today, cells are grown all over the world and have become an essential part of the vessel known as & quotcurry & quot. For a list of curry recipes, check out the best Thai curry recipes or the 5 Indian curry recipes.


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What do you need

  • For curry sauce:
  • 1 can coconut (regular or lite: good quality)
  • 1
  • lemongrass (finely chopped and chopped stem or 2-3 tablespoons of frozen prepared lemongrass)
  • 1-2 hot peppers (fresh red, chopped or substitute 1/2 to 3/4 teaspoon crushed chili)
  • 1/4 onion onion (red, chopped)
  • 3-4 cloves of garlic (chopped or 1/2 tablespoon of garlic)
  • 1 piece of galangal (or fresh, grated or chopped ginger)
  • 2 tablespoons.
  • fish sauce (more to taste as you like)
  • 1/2 teaspoon.
  • shrimp paste (or 1 tablespoon fish sauce)
  • 3/4 teaspoon. turmeric
  • 1/2 teaspoon. coriander (earth)
  • 3 lime caffir leaves (frozen or fresh)
  • 1-2 tablespoons. sugar (brown, to taste)
  • 1 tbsp. ketchup (or 3/4 tablespoon of tomato paste - if you use tomato paste, sweeten it with 1 teaspoon of sugar)
  • Garnish: lemon juice (squeezing)
  • Ingredients for curry:
  • 12-14 medium and large fresh shrimp (medium fresh to sea, removed shells, tails can be left, if desired)
  • 1 14 fl. oz can pineapple (pieces or 1 1/2 to 2 cups fresh pineapple pieces)
  • 1 1/2 to 2 cups cherry tomatoes
  • 1/3 cup coconut (dry fried)
  • Garnish: a handful of fresh coriander

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