> source < "A taste of Sri Lanka" By Indra Jayasekera BOLA CURRY 450 g Beef

1/4 ts Pepper

1/2 ts Salt

1 sl Bread thick slice

1/2 Lime, juice of

2 Eggs

25 g Onion

2 Garlic cloves

2 sl Ginger

1/4 ts Cinnamon

2 Clove

25 g Curry powder

1 l Oil

GRAVY 25 g Onion

2 Garlic cloves

2 Ginger, fresh slices

25 ml Oil

Curry leaf sprigs 1/2 Lemon grass stem

1/4 ts Fenugreek

1/8 ml Coconut milk

1 t Chile powder

1/2 ts Turmeric juice

1/2 Lime

1/2 ts Curry powder

yyyyyyyyy> Directions <yyyyyyyy 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. ISBN #962 224 010 0