Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Photo of Lamb vindaloo meatballs by WW

Lamb vindaloo meatballs

10
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Meatballs give this fiery Indian dish a new twist, while soft pumpkin and fresh coriander help balance the spice to make it enjoyable for those who like it milder

Ingredients

Lean lamb mince

325 g

Egg(s)

1 medium

Wholemeal bread

25 g, made into breadcrumbs

Indian curry paste

60 g, Vindaloo variety

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Canned diced tomatoes

400 g

Butternut pumpkin

500 g, cut into 2cm pieces

Baby spinach

6 cup(s)

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Fresh coriander

½ cup(s), coarsely chopped

Cooked basmati rice

2 cup(s)

Instructions

  1. Place mince, egg, breadcrumbs and 1 tablespoon curry paste in a medium bowl. Mix well to combine. Roll tablespoons of mixture into balls to make 16 meatballs.
  2. Heat oil in a deep non-stick frying pan over medium-high heat. Add meatballs and cook, turning, for 4–5 minutes or until browned. Add onion and cook, stirring, for 2–3 minutes or until softened. Add remaining curry paste and cook, stirring, for 1 minute or until fragrant.
  3. Add tomatoes, pumpkin and ¾ cup (185ml) water and bring to the boil. Reduce heat to medium and simmer for 8–10 minutes or until meatballs are cooked through. Add spinach and cook for 1–2 minutes or until spinach wilts. Serve vindaloo with a dollop of yoghurt, sprinkled with coriander and rice.

You might like

You might like