Nepalese lamb meatball curry
9
Points®
Total time: 1 hr 15 min • Prep: 25 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This mildly spiced curry is packed with hidden veggies
Ingredients
Lean Lamb Mince (less than 16% fat), raw
500 g
Egg, whole, raw
1 medium, raw
Wholemeal bread, sliced
25 g, whizzed into breadcrumbs
Coriander, fresh
3 tablespoon(s), 2 roughly chopped, 1 chopped stems
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small, finely chopped
Celery, Raw
2 stick(s), thinly sliced
Carrots, raw
1 medium, cut into 2cm pieces
Parsnip, raw
1 medium, cut into 2cm pieces
Chilli, green or red
1 individual, finely chopped
Garlic
2 clove(s), crushed
Root Ginger
1 teaspoon(s), finely grated
Curry Powder
2 tablespoon(s), mild
Tinned Tomatoes
1 can(s), large
Beef stock cube(s)
½ cube(s), 185ml stock
Instructions
1
Combine the mince, egg, breadcrumbs and the chopped coriander (reserving the stems) in a large bowl. Roll level tablespoonfuls of the mixture into balls – you can wet your hands to stop it sticking.
2
Mist a large saucepan with cooking spray and put over a high heat. Cook the meatballs, turning, for 5 minutes or until browned. Transfer to a plate. Mist the same saucepan with spray and cook the onion, celery, carrot and parsnip, stirring, over a medium-high heat for 5 minutes or until the onion has softened. Add the chilli, coriander stems, garlic and ginger and cook, stirring, for 1 minute.
3
Add the curry powder and cook, stirring, for 1 minute or until fragrant. Add the tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
4
Add the meatballs and simmer, uncovered, for 20 minutes or until the meatballs are cooked and the veggies are tender, then serve.
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