Quick Air Fryer 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
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the meatballs and veg in the air fryer, then all you need to do is make your 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
1 sachet(s)
Kashmiri Style Spice Mix
(Contains: Mustard May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Soya)
150 grams
Basmati Rice
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
a) Peel and grate the garlic (or use a garlic press).
b) Trim the courgette and slice into 1cm thick rounds.
a) 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.
b) Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Place the courgette and meatballs into your air fryer basket and sprinkle over half the Kashmiri style spice mix.
b) Air fry at 200°C until cooked through, 14-16 mins.
c) Give the basket a shake halfway through. IMPORTANT: The meatballs are cooked when no longer pink in the middle. TIP: If your air fryer has more than one drawer, pop the meatballs into a second drawer instead. Cook in batches to avoid overcrowding if needed.
a) Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
b) Stir in the rice and 1⁄4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
c) 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).
a) Once cooked, remove the meatballs and veg from the basket and pop a ovenproof dish that fits in your air fryer basket.
b) Add in the remaining Kashmiri style spice mix along with the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Next, add in the meatballs and roasted veg and mix to coat. Return to air fry until caramelised and thickened, 5-6 mins more. TIP: If you don't have a dish that fits in the air fryer, simmer the sauce on the hob for 4-5 mins until thickened.
a) Once the sauce has thickened, 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.
b) Share the rice and curry between serving bowls.
c) Drizzle over the mango chutney and spirnkle over the flaked almonds to finish.
