Sri Lanka Bola Curry Beef Balls with Curry Gravy
Submitted by lcw
Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.
YIELD
1 servingsPREP
15 minCOOK
30 minREADY
45 minThese aren’t Italian meatballs.
Ground beef mixes with lime-soaked bread, curry powder, cinnamon, and cloves, then gets formed into marble-sized balls, egg-dipped, and fried until golden.
They finish in a fragrant coconut milk gravy loaded with curry leaves, lemongrass, fenugreek, and enough chili powder to make you sweat.
Pro Tips
- Soak grated bread in lime juice to bind the meat and add citrus brightness
- Keep meatballs small (marble-sized) so they cook through quickly when frying
- Deep fry at high heat until golden brown, then drain well before adding to gravy
- Let the gravy simmer and thicken before adding meatballs so it coats them properly
- Finish with a squeeze of fresh lime juice and extra curry powder for punch
Variations
- Use ground lamb instead of beef for richer flavor
- Add diced green chiles to the gravy for extra heat
- Serve over rice or with roti for soaking up the sauce
Ingredients
Directions
Mince the beef and season with the pepper and salt.
Grate the bread and moisten with the lime juice.
Lightly beat 1 egg.
Chop the onion, garlic and ginger and add to the beef together with the cinnamon, cloves, bread, beaten egg and curry powder.
Mix well together and form into small balls the size of marbles.
Beat the other egg and dip the meat balls into it.
Heat the oil and deep fry the balls until they are golden brown.
Drain and set on one side.
To make the gravy:
Chop onion, garlic and ginger.
Heat the oil and fry the onion, curry leaves and lemon grass.
Add the garlic, ginger, fenugreek, coconut milk chile powder and turmeric and cook until the gravy thickens stirring occasionally.
Add the meat balls and simmer for a further 3 minutes.
Add the lime juice and serve with a sprinkling of curry powder.
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