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Nepalese lamb meatball curry

Nepalese lamb meatball curry

6
Points®
Total Time
1 hr 15 min
Prep
25 min
Cook
50 min
Serves
4
Difficulty
Moderate

Ingredients

Lean lamb mince

500 g

Egg(s)

1 medium

Wholemeal bread

25 g, made into ⅓ cup breadcrumbs

Fresh coriander

2 tbs, chopped, plus 1 tbs finely chopped root and stems

Red onion

1 medium, finely chopped

Celery

2 stick(s), thinly sliced

Carrot(s)

1 large, cut into 2cm pieces

Parsnip

1 medium, cut into 2cm pieces

Fresh red chilli

1 whole, finely chopped

Garlic

2 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Curry powder

2 tbs, mild

Canned diced tomatoes

400 g, (1x400g can)

Salt-reduced liquid beef stock

¾ cup(s), (185ml)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Combine mince, egg, breadcrumbs and chopped coriander in a large bowl. Roll level tablespoons of mixture into balls.
  2. Lightly spray a large saucepan with oil and heat over high heat. Cook meatballs, turning, for 5 minutes or until browned. Transfer to a plate.
  3. Lightly spray the same saucepan with oil and heat over medium-high heat. Cook onion, celery, carrot and parsnip, stirring, for 5 minutes or until onion has softened. Add chilli, coriander root and stems, garlic and ginger and cook, stirring, for 1 minute.
  4. Add curry powder and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
  5. Add meatballs and simmer, uncovered, for 20 minutes or until meatballs are cooked through and vegetables are tender. Serve.

Notes

• Add it! ¾ cup (90g) frozen peas 5 minutes before end of cooking in Step 5. • Swap it! Lamb mince for lean chicken breast mince.

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