Temper the heat of these spicy Indian meatballs with some refreshing minted yoghurt.
Ingredients
- 1 cup plain yoghurt
- 3/4 cup fresh mint leaves, finely chopped
- 1/2 cup dried red lentils
- 750g lean lamb mince
- 1 small brown onion, grated
- 2 tablespoons mild curry paste
- 400g diced tomatoes
- 1 1/2 cups Massel chicken style liquid stock
- Steamed basmati rice, to serve
Method
- Step 1Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
- Step 2Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl. Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate.
- Step 3Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute. Add tomato, stock and 1/4 cup water. Bring to the boil. Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens.
- Step 4Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.
Nutrition
2404 kj
Energy
33g
Fat Total
12g
Saturated Fat
51g
Protein
949.04mg
Sodium
7g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Note: You can freeze uncooked meatballs in an airtight container for up to 3 months.
- Author: Dixie Elliott
- Image credit: Luke Burgess
- Publication: Super Food Ideas
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