Chef Alis' disiac: Egg stuffed meat balls with carrot rice and tomato gravy

How about some egg stuffed meat balls served with some homemade delicious tomato gravy and carrot rice for the weekend? well i have just the recipe for you to cook for your family and friends giving them a touch of love in the name of food.

 Ingredients

500g beef mince meat 1 teaspoon black pepper 1 teaspoon curry powder 1/2 teaspoon Cayenne pepper 1 teaspoon minced garlic Juice of 2 lime 1 egg yolk (reserve the egg whites for the rice) 1 hard boiled egg cut into 8pcs for stuffing 2 tablespoons Oil for frying

In a bowl mix all the ingredients apart from the hard boiled egg.

Make a smooth mixture using your hands, flatten a portion of the meat ball, mix and place the boiled egg piece in the middle, you should get around 8 stuffed meatballs.

In a hot non stick pan, pour the oil and pan sear the meat balls on both sides until golden colour, it will produce its own juices let them cook until the juices evaporates and you can only see the oil bubbles.

Once browned, finish off in the oven for about three minutes at 180 degrees Celsius.

Tomato gravy

1 onion chopped 1 teaspoon garlic ginger 2 fresh tomatoes grated without skin 4 tablespoon tomato page Juice of one lime Black pepper Curry powder Salt to taste Oil for frying

 

In hot pan fry onions until golden brown add in the garlic paste, grated tomato, tomato paste and spices cook until thick add in the lime juice, adjust seasoning with salt and pepper and set aside.

 

Carrot rice

500g kenyan pishori rice 1/2 onion chopped 1 egg white from the yolk you used in the meat balls (no wasting in the kitchen) 1 carrot grated 1 teaspoon thick soya sauce 1 liter water Salt to taste 1 tablespoon oil

In a pan, add oil to fry onions, carrots until soft, create some space in the middle add in the egg white let it cook and then scramble the mixture to get a fusion of carrots onions and eggs, add in the soya sauce, cook further for a minute then add the rice, combine for another minute then pour in the water.

Add salt to taste, let it cook until water has evaporated, reduce heat to low cover with a tight lid and let it steam for 15 minutes. Fluff up the rice and put in a mini bowl, turn the rice in a bowl over a plate to make individual portions.

Top up with the stuffed meat ball on top (you can cut the meat ball in half and place one half on the side of the rice for presentation purposes) then using a tablespoon, pour the tomato gravy on top, finish off with some chopped coriander.