|Raw minced beef||450 Gram|
|Onion||1 , peeled, finely chopped|
|Curry powder||15 Milliliter|
|Ground black pepper||To Taste|
|Worcestershire sauce||5 Milliliter|
|Egg||1 , beaten|
|Flour||1 Cup (16 tbs) (For Coating)|
|Fat||1 Tablespoon (For Frying)|
|Onion||1 , peeled and sliced|
|Carrots||2 , peeled and diced|
|Tomato puree||10 Milliliter|
|Beef stock||450 Milliliter|
|Raw minced beef||1 Pound|
|Curry powder||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Tomato puree||2 Teaspoon|
|Beef stock||3⁄4 Pint|
Mix together the mince, onion, 1 X 5 ml spoon (1 teaspoon) of the curry powder, the seasonings, Worcestershire sauce, 25 g (1 oz) of the sultanas and the breadcrumbs and bind together with the egg.
Divide into 16 and shape into balls then coat in flour.
Fry in a little fat until browned all over then transfer to an ovenproof casserole.
Retain 1 x 15 ml spoon (1 tablespoon) fat in the pan and fry the onion and carrots until lightly coloured.
Stir in the remaining curry powder, flour and tomato puree and cook for 1 to 2 minutes.
Gradually add the stock and bring to the boil.
Season, add the remaining sultanas and pour over the meatballs.
Cover and cook in a moderate oven for about 45 minutes, or until tender.
Taste, adjust the seasonings and serve the meatballs with freshly boiled rice.