Kashmiri Style Beef Meatball Curry
with Mango Chutney, Basmati Rice and Flaked Almonds
- Wheat
- Cereals containing gluten
- Mustard
- Almonds
- Nuts
- May contain traces of allergens
- Celery
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Soya
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the meatballs and veg in the oven, then all you need to do is cook the sauce and rice on the hob. You're set for a fabulous dinner!
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May be present: Celery)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
150 grams
Basmati Rice
1 sachet(s)
Kashmiri Style Spice Mix
(Contains: Mustard May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Soya)
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
40 grams
Mango Chutney
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Trim the courgette and slice into 1cm thick rounds.
In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add 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.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1⁄4 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).
While everything cooks, heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.
Once cooked, lower the heat and add the Kashmiri style spice mix and fry until fragrant, 30 secs.
Add the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then lower the heat and simmer until thickened slightly, 3-4 mins.
Once the sauce has thickened, add in the cooked meatballs and carefully stir in the spinach a handful at a time until piping hot, 1-2 mins. Add a splash of water if the sauce looks too thick.
Share the rice and curry between serving bowls.
Drizzle over the mango chutney and spirnkle over the flaked almonds to finish.
