Curry Meatballs Skewers - cooking recipe

Ingredients

3 tbsp neutral oil
1 None onion, peeled and finely diced
1 2/3 cup long-grain rice
1 tsp curry powder
5 1/4 oz (2-3) carrots, peeled and grated
1/2 cup frozen peas
2 None spring onions, sliced
1 None small red bell pepper, seeded and finely diced
1 None red chili, seeded and finely chopped
1 None (walnut-sized) piece ginger, finely grated
1/2 lb ground beef
3 tbsp breadcrumbs
1-2 tbsp chili sauce
1 None egg
1 cup plain yogurt
2 tbsp plus 4 tsp olive oil
4 None wooden skewers

Preparation

Heat 1 tbsp neutral oil in a saucepan and saute the onions and rice for 2 mins. Stir in the curry powder and 1/4 tsp of salt and pour in 2 1/2 cups water. Cover, and cook the rice according to the package directions. With about 5 mins to go, add the grated carrots and the peas.
In a bowl, mix the spring onions, pepper, chili, ginger, beef, breadcrumbs, chili sauce, and egg. Season to taste and form the mixture into about 20 small meatballs. Heat 2 tbsp of neutral oil in a pan and saute the meatballs for 8 mins. Put 3 meatballs on each skewer and keep them warm.
Mix the yogurt and 2 tbsp of olive oil and season to taste. Drain the rice, if it needs it and serve it with the meatball kebabs and yogurt sauce in bowls, drizzled with 1 tsp of olive oil each and sprinkled with freshly ground pepper.