Nepalese lamb meatball curry
1
Points®
Total time: 1 hr 15 min • Prep: 25 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
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.
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