Nepalese lamb meatball curry
11
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
Coriander, fresh
3 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small
Celery, Raw
2 stick(s)
Carrots, raw
1 medium
Parsnip, raw
1 medium
Chilli, green or red
1 individual
Garlic
2 clove(s)
Root Ginger
1 teaspoon(s)
Curry Powder
2 tablespoon(s)
Tinned Tomatoes
1 can(s), large
Beef stock cube(s)
0.5 cube(s)
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.