Lamb vindaloo meatballs
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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