Lion’s Head Meatballs

Overview

These larger than usual meatballs are first fried, then simmered in stock. They are traditionally served with a fringe of greens such as pak choi to represent the lion's mane.

Ingredients (Serves 3)

• 450g lean minced pork
• 4-6 drained canned water chestnuts, finely chopped
• 1 tsp finely chopped root ginger
• 1 small onion, finely chopped
• Beaten egg to bind
• 2 tbsp dark soy sauce
• 2 tbsp corn flour, seasoned with salt and black pepper
• 2 tbsp peanut oil
• 300ml chicken stock
• ½ tsp sugar
• 1 bunch green leafy Asian veg (pak choi, gai lan, etc)
• Salt and ground black pepper

Method
 
1. Mix the pork, water chestnuts, ginger and onion with 1 tbsp of soy sauce in a bowl.
2. Add salt and pepper to taste, stir in enough beaten egg to bind and then form into eight balls (approximately 2 tbsp of mix)
3. Heat the oil in a large frying pan and brown the meatballs.
4. Using a slotted spoon, transfer the meatballs to a wok or deep frying pan.
5. Add the stock, sugar and remaining soy sauce to the oil used to brown the meatballs.
6. Heat gently, stirring to incorporate the sediment on the bottom of the pan.
7. Pour over the meatballs and simmer for 20-25 minutes
8. Increase he heat and add the Asian vegetables to the pan.
9. Continue to cook for 2-3 minutes or until the leaves are just wilted.
10. Lift out the greens and arrange on a serving platter
11. Top with the meatballs and keep hot.
12. Make a paste out of the cornflour, and add to the sauce.
13. Bring the sauce to the boil and stir until it thickens.
14. Pour over the meatballs and serve at once.

Lamb Madras

Ingredients:

1kg leg of lamb, cut into cubes
1 1/2 teaspoons ground turmeric
2 tablespoons coriander seeds
2 tablespoons cumin seeds
10 dried chillies
12 curry leaves
10 garlic cloves, roughly chopped
5cm ginger, roughly chopped
1 teaspoon fennel seeds
1 tablespoon tamarind puree
4 tablespoons oil or ghee
3 large onions, sliced
625 ml (2 1/2 cups) coconut milk
8cm cinnamon stick
6 cardamom pods

Method:
1. Rub the cubed lamb with the ground turmeric.
2. Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic.
3. Remove and dry-roast the cumin seeds, then repeat with the chillies.
4. Grind them all to a powder in a mortar and pestle (or spice grinder).
5. Add six curry leaves, the garlic and the ginger, and grind to a paste.
6. Dry roast the fennel seeds in a pan until they brown and start to pop.
7. Dissolve the tamarind in 125mL (1/2 cup) hot water.
8. Heat the oil or ghee in a pot over low heat and fry the onion for 5-10 minutes until soft.
9. Add the chilli paste and cook for a few minutes or until aromatic.
10. Add the meat and toss will with the paste.
11. Add 500ml (2 cups) of coconut milk and 60ml (1/4 cup) water.
12. Bring to the boil and simmer over medium heat for 10 minutes, of until the liquid has reduced.
13. When the liquid has reduced, add the remaining coconut milk, the cinnamon stick, cardamom pods and whole fennel seeds.
14. Season with salt and pepper.
15. Partially cover and cook over medium heat for 1 hour, or until the meat is tender, stirring occasionally.
16. When the meat is tender, add the tamarind and check the seasoning.
17. Stir until the oil separates out from the meat, then spoon it off or blot with paper towels before removing the pan from the heat.