While it is still very much winter out there I am starting to crave the tastes I associate with Summer, fresh ginger, coriander and the happy fresh zing of lime juice but being that is absolutely bitter out I wanted to find a way to combine these flavours in a warming winter stew. What I came up with is a mishmash of a few of my favourite recipes, one of those being the Hill Station Curry from Alastair Hendy’s stunning book Asia, this calls for the addition of potatoes to the finished curry and what could please my Cork Irish soul better than that.
If you time it well this is a really simple and quick dinner and while I had enough carbs in the potatoes you could always boil some basmati rice to bulk this up and make it stretch. This was more than enough for 2 good dinners with leftovers for 2 lunches the next day.
I pound of pork or turkey mince
1 & ½ tablespoons of coconut flour
1 tablespoon of grated ginger
2 cloves of garlic, grated
1 tablespoon of fish sauce
1 tablespoon finely chopped coriander
½ teaspoon of salt
I pound of small salad potatoes, quartered
I tin of coconut milk
2 cups of gluten free chicken stock
1 tablespoon of fish sauce
2 inch piece of fresh ginger, peeled and sliced
2 chilli’s, cut in half
I stick of lemon grass, peel off the outer leaves and chop in to one inch pieces
Zest and juice of 1 lime
2 to 3 teaspoons of honey / sugar , or to your own taste
A good handful of mint, finely chopped
A good handful of fresh coriander finely chopped
For the Meatballs
Preheat oven to Gas 7, 220, 425 f
Oil a large baking sheet
Place all of the meatball ingredients in large bowl and mix until thoroughly combined.
Scoop out some of the mixture using a table spoon measure and roll in your hands to form a ball, using the tablespoon measure will ensure all ofthe meatballs are the same size and will cook evenly
Place the rolled meatballs on the oiled tray and continue until you have used up all of the mixture
Place the tray in the heated oven and bake for 15 minutes
At this point you can put your potatoes on to boil in plenty of salted water.
For the Broth
Place the coconut milk in a wide based, high sided pan or large sauce pan over a medium heat
Add in the rest of the ingredients, at this point add only the juice of half the lime, you can always add more later.
Bring to the boil and then reduce the temperature and allow to simmer for 15 minutes.
At this point your meatballs should me almost cooked through and the potatoes tender so you can remove them from the heat, drain the water from the potatoes and have them both ready to add to the broth.
Use a slotted spoon to remove the solid ingredients from the broth and add 2 teaspoons of honey, taste for seasoning and then adjust the sweet / sour ratio with lime juice and honey until you get the flavour you want.
Stir in the chopped mint and coriander in to the broth and spoon in the meatballs and potatoes, and allow the stew to simmer for another fifteen minutes until the meatballs are cooked through and the potatoes have absorbed the flavour of the broth
Spoon the stew into bowls, over rice if the weather demands double carbs and curl with this warm winter stew made with summer flavours.