Padkos recipe: Curry lamb frikadelle with tomato and red pepper relish Posted on 3 December 2012 Tags:padkos recipes These delicious lamb frikadelle (meat balls) are easy to prepare and go down well with a tomato and red pepper relish: perfect padkos (road food)! Makes 16 Tune: Roadtrippin’ by Red Hot Chilli Peppers Ingredients 450 to 500 g lamb mince 1 small onion, very finely chopped 1 egg ½ cup breadcrumbs ¼ cup finely chopped fresh coriander ½ teaspoon garam masala powder Salt and pepper 1/3 cup beer, ale or beef stock Cooking instructions Preheat the oven to 180° Celsius. Mix together the mince, onion, egg, breadcrumbs, coriander, garam masala and salt and pepper. Roll the mince mixture into pellets about the size of Ping-Pong balls and pack loosely in an ovenproof dish. Pour the liquid into the dish and cover with foil. Cook for 30 minutes, then remove the foil and cook for another 10 to 15 minutes until the liquid has cooked off entirely and the frikkadelle are a nice brown colour. Serve with tomato and red pepper relish Ingredients 300 g ripe red tomatoes 15 ml oil 1 medium red onion, peeled and finely chopped 1 medium red chilli (adjust according to taste) 1 medium red pepper, deseeded and finely chopped 2 teaspoons crushed garlic ¼ cup brown sugar ¼ cup red wine vinegar or brown vinegar mixed with 15 ml balsamic vinegar Cooking instructions Blanch, peel and dice the tomatoes and set aside. Heat the oil over medium heat, add the garlic, chilli, red pepper and onion and sweat gently for about 10 minutes until the onion starts becoming translucent. Add the chopped tomatoes, sugar and vinegar and simmer gently for about an hour over a low to medium heat until the liquid reduces totally. Tip: Smear any relish leftovers on a ham sarmie. More great road-trip and padkos recipes here. Related Posts Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more brodetto di pesce: an easy chunky fish soup recipe 19 May 2023 Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more PREV ARTICLE NEXT ARTICLE
Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more
Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more
