Monday, 29 September 2008
Recipe - Meatballs cooked with honey and Garam Masala
Adding some honey at the end of the cooking glazes the meatballs nicely. That combined with the Garam Masala gives it a slightly 'Middle Eastern' taste, something that's accentuated by the couscous.
As I see it, this is a simple way of transforming your normal run-of-the-mill meatballs to something a little bit more exotic.
As you can see from the picture I also oven roasted some homegrown tomatoes, taken from Solo's tomato plantation. If you want to jazz up the couscous a bit you can add some dried fruit to it.
Tell you what, if you don't have the energy to make the meatballs from the ground up - why not grab a pack of ready-made ones from the supermarket? Frying them like this is going to make them taste much better.
1 batch of meatballs (one recipe here)
1 - 2 tablespoons of honey
1 - 2 tablespoons lemon juice
1 - 2 teaspoons of Garam Masala
10 - 12 fresh basil leaves, torn
Couscous, cooked to the instructions on the package
Make the meatballs according to the recipe.
Fry the meatballs in butter with the Garam Masala for a couple of minutes. Pour on the honey and lemon juice. Finally stir in the torn basil leaves. Keep frying and stirring on a medium heat until nicely coloured.
Serve with the couscous.