- 2 onions
- 0.500kg pack of ground beef
- 1/2 teaspoon ground pepper
- 1 teaspoon salt
- 1 1/2 teaspoon turmeric
- 1/2 table spoon ghee or oil
- 1 cup tomato past
- 1 lemon
- 1 cup baby carrots
- 1 large tomato
Peel one onion.
Cut small enough to fit in your mixer and mix as fine as possible.
Put the onions in a large bowl.
In the same bowl, put in your pack of meat.
Add all your spices; pepper, salt and turmeric.
Roll up your sleeves and get in there with your hands to give it a good mixing.
Make sure all the onions and spices have been well mixed in.
Set bowl aside.
In a deep pan, bring your oil to heat.
Cut your second onion and put in pan to fry.
Fry until light brown and have the heat between low and medium.
While the onions are frying, take small handfuls of your meat mixture and roll into balls. They should be about 1" in diameter.
Place balls on the onions in pan.
If you notice the onions or the meatballs sticking add 1/4 cup water. Leave heat on medium.
While your meat is cooking, put the tomato paste in a small bowl and add one cup water to it.
Mix it so that the paste dissolves.
Add the tomato paste solution to your meat in the pan.
Let it cook on medium heat for 10 minutes.
Cut your lemon in half and squeeze one half in your pan.
Add your baby carrots.
Cut the tomato in large cubes and add in as well.
Cover and cook for 20 minutes.
Squeeze the second half of the lemon in now.
Cover and cook for 30 minutes.
** if you wanted to add in a can of green peas or green beans, this is the time to do so. Drain the water in the can first.
As long as there is enough water in your pan, the longer it simmers, the more flavor.
Once the red juice and the oil separate, it is now ready to be served.
Enjoy with rice or with bread.