Laal Maas Inspired Spicy Lamb Meatball Curry
with Baby Plum Tomatoes, Spinach and Basmati Rice
- Milk
- Wheat
- Cereals containing gluten
Ingredients
200 grams
Lamb Mince
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 pinch
Chilli Flakes
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
White Cumin Seeds
1 unit(s)
Red Onion
125 grams
Baby Plum Tomatoes
40 grams
Baby Spinach
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
10 grams
Chicken Stock Paste
Not included in your delivery
300 milliliter(s)
Water for the Rice
2 tbsp
Water for the Meatballs
¼ tsp
Salt for the Meatballs
1.5 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 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).
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince, half the garlic and half the cumin seeds.
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.
Once cooked set aside (you'll simmer them in the curry later).
Meanwhile, halve the baby plum tomatoes. Halve, peel and thinly slice the onion.
Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Then add the chilli flakes (add less if you'd prefer things milder), North Indian style spice mix, the remaining cumin seeds and remaining garlic, stir-fry until fragrant, 1 min more.
Once fragrant, add the baby plum tomatoes and a splash of water and stir-fry until softened, 2-3 mins.
Once softened, stir in the yoghurt, chicken stock, sugar and water for the sauce (see pantry for both amounts).
Bring to a boil, stir in the cooked meatballs, then lower the heat and simmer until thickened, 5-6 mins.
When everything's ready, fluff up the rice and share between serving bowls. Top the rice with your lamb meatball curry to finish.
Enjoy!
