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Export 13 ingredients for grocery delivery
Step 1
Place coriander in bowl and chop for 3 sec/speed 4/MC on. Set aside.
Step 2
Put garlic & onion in bowl chop for 5 sec/speed 4/MC on. Scrape bowl down.
Step 3
Add ghee and saute for 5 min/100°C or 212°F/speed 1/MC off.
Step 4
Add chipotle powder, psyllium husk & mince & knead for 1-2 minutes or until combined
Step 5
Remove mixture & roll into meatballs
Step 6
Without washing the bowl, add garlic, onion & capsicum chop for 4 sec/speed 5/MC on. Scrape bowl down.
Step 7
Add ghee & cumin and saute for 5 min/100°C or 212°F/speed 1/MC off.
Step 8
Add chipotles, tbsp of the adobo sauce, tomatoes & stock concentrate and cook for 20 min/steaming temp/speed While the sauce is cooking, you can either steam your meatballs in the steaming trays or fry them off in a hot pan on the stove top.
Step 9
Add in the the torn coriander in the last 2 mins.
Step 10
Once the sauce has cooked, you can either blend it for 30 sec/speed 8/MC on or leave it chunky