- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 378
- Carbohydrate Content: 14g
- Fat Content: 24g
- Fiber Content: 3g
- Protein Content: 27g
- Saturated Fat Content: 9g
- Sodium Content: 0.9g
- Sugar Content: 7g
Masala meatball curry Recipe
Masala meatball curry is a Meatballs recipe for 4 people, takes only 35 mins; recipe has garlic clove, red chilli and bread.
Ingredients
- Vegetable Oil - 1 tbsp vegetable oil
- Garlic Clove - 2 garlic cloves
- Red Chilli - 1 red chilli, deseeded
- Onion - 1 large onion, roughly chopped
- Chopped Tomato - 400g can chopped tomato
- Egg - 1 egg, lightly beaten
- Mint - small pack mint leaves, reserving some to serve
- Bread - 1 thick slice white bread
- Basmati Rice - cooked basmati rice and cucumber & mint raita, to serve (optional)
- Curry Paste - 1 tbsp masala curry paste
- Spinach - 100g baby spinach leaves
- Lamb Mince - 400g lamb mince
- Lamb Stock - 400ml lamb stock
Instructions
- Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
- Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
- Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
- Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.
