by Curtis Stone
Keep the family warm with Curtis Stone’s delicious meatball curry made with a Moroccan-inspired spice.
Ingredients
- 1 Coles Brand Australian Free Range Egg
- 1 cup (280g) plain full-fat yoghurt, divided
- 1/4 cup (20g) dried panko breadcrumbs
- 500g Coles Australian 3 Star Beef Mince
- 2 cloves garlic, finely chopped
- 1 long green chilli, finely chopped
- 5 1/2 teaspooons Ras el Hanout (see notes), divided
- 1 teaspoon cornflour
- 1/2 cup (125ml) canola oil, divided
- 1 brown onion, thinly sliced
- 1 1/2 cups (375ml) salt-reduced chicken stock
- 1/2 bunch kale, stemmed, coarsely chopped (about 80g)
- 1 orange, zest (removed with a vegetable peeler), cut into thin strips
- Cooked couscous, to serve
Method
- Step 1In a medium bowl, whisk egg and 1/4 cup (70g) yoghurt. Stir in breadcrumbs until combined. Stir in beef, garlic, chilli, 1 1/2 teaspoon ras el hanout and 1 1/4 teaspoon salt. Using lightly oiled hands, divide mixture into 16 even-sized meatballs. Place on a plate in fridge for 20 mins to chill.
- Step 2In a small bowl, whisk cornflour with 2 teaspoons water. Whisk in remaining 3/4 cup (210g) yoghurt.
- Step 3In a large saucepan over medium heat, add 2 tbs of oil and onion and cook, stirring, for 5 mins or until onion is golden and almost tender. Add remaining 1 tablespoon ras el hanout and 1 teaspoon salt and cook, stirring, for 5 mins or until mixture is fragrant. Add stock and bring to a simmer.
- Step 4Whisk 2 tablespoons hot stock mixture into yoghurt mixture. Stir yoghurt mixture into remaining stock mixture in pan. Bring to a simmer. Reduce heat to medium-low and simmer gently (boiling can curdle the sauce) for 10 mins. Stir in kale and cook for 2 mins or until kale is tender. Remove from heat and season with salt and pepper. Stir in orange zest.
- Step 5Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add meatballs and cook, turning once, for 6 mins or until browned and cooked through.
- Step 6Using a slotted spoon, remove meatballs and place on top of the couscous. Spoon the sauce over and serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2605 kj
Energy
47g
Fat Total
10g
Saturated Fat
5g
Fibre
36g
Protein
1692mg
Sodium
7g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
To make the Ras el Hanout:
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon whole black peppercorns
- 1/2 cinnamon stick or quill, broken
- 1 1/2 teaspoon ground paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
In a small frying pan over medium heat, toss the first 5 ingredients for about 3 mins, or until spices are aromatic and a shade darker in colour. Add to a food processor or spice grinder with the remaining ingredients. Process until finely ground. Let mixture cool slightly.
Makes about 2 tablespoons.
- Author: Curtis Stone
- Image credit: (N/A)
- Publication: Coles
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