Keema meatball curry
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 1kg lean lamb mince
- 2 tsp turmeric
- 2 tsp medium chilli powder
- 4 tsp ground coriander
- 4 tsp ground cumin
- 4 cloves garliccrushed
- finely grated to make 4 tbsp ginger
- 1/2 small bunch corianderfinely chopped
- 2 small eggs
- for frying oil
- 1 large oniongrated
- 300ml chicken stock
- 200ml plus extra to serve natural yogurt
- to serve naan breads
- 1 onionfinely chopped
- 75g butter
- 500g basmati rice
- 800ml light chicken stock
- 50g flaked almondstoasted
- a small bunch dillchopped
- 1 red onionhalved and sliced
- a handful of leaves mintchopped
- a handful of leaves corianderchopped
Nutrition:
- kcal886
- fat42.3g
- saturates18.7g
- carbs73g
- fibre2.4g
- protein52.4g
- salt1.1g
Method
step 1
Put the lamb in a bowl with half of all the spices, half the garlic and ginger, the coriander and the eggs. Season. Use your hands to mix everything together, then form into walnut-size meatballs. Fry in batches in the oil until browned then scoop out.
step 2
Wipe out the pan then cook the onion, the rest of the spices, garlic and ginger in a little more oil. Fry for 5 minutes then add the stock and the meatballs. Simmer with a lid on for 15 minutes then stir in the yogurt and simmer very gently for another 5 minutes. If the yogurt splits don’t worry, it won’t affect the flavour.
step 3
While the meatballs are simmering, cook the onion for the rice in the butter until soft. Add the rice and cook in the butter for a few minutes. Tip in the stock. Bring up to a low simmer then put on a lid and cook for 12 minutes, or until the stock has been absorbed and the rice is tender. (If the stock has been absorbed but the rice is still a little hard, add a splash of water and keep the lid on for another 5 minutes.) Stir in the almonds and dill.
step 4
Toss the salad ingredients with a pinch of salt. Serve the curry with the salad, rice and naan.
