Campfire Style Tandoori Beef Meatball Curry
with Basmati Rice, Crispy Onions and Peas
- Cereals containing gluten
- Wheat
- Sulphites
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Got an appetite for adventure? This delicious Campfire Style Tandoori Beef Meatball Curry can be cooked up while in the great outdoors or for some camping trip nostalgia at home. It's the perfect remedy to a long day out and about!
Ingredients
150 grams
Basmati Rice
240 grams
British Beef Mince
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May contain traces of: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 carton(s)
Tomato Passata
1 sachet(s)
Tandoori Masala Mix
10 grams
Chicken Stock Paste
35 grams
Caramelised Onion Paste
120 grams
Peas
40 grams
Baby Spinach
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, in a large bowl, combine the savoury seasoning and the beef mince. Season with pepper and mix together with your hands.
Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the meatballs and fry until browned all over, 5-6 mins.
Stir in the passata, tandoori masala mix, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then cover with a lid or foil.
Simmer until the meatballs are cooked, 6-7 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
If you want to cook this recipe on a campfire, you can! Just make sure the meatballs are no longer pink in the middle. IMPORTANT: Campfire cooking can be hazardous and requires fire safety awareness. Always cook meat to a safe internal temperature of 75°C.
Once simmered, stir in the caramelised onion paste. Add the peas and spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Season with salt and pepper. Add a splash of water if you feel it needs it.
Share the rice between your serving bowls.
Spoon over the beef meatball curry.
Finish by scattering over the crispy onions.
