Fragrant Lamb Meatball Curry & Garlic Rice
with Green Veggies & Yoghurt
- Gluten
- Wheat
- Milk
- Eggs
- Wheat
- Gluten
- May contain traces of allergens
Get ready to fall head over heels for this rich, hearty dish that’s a splendid symphony of flavours. The secret is cooking up the curry in a single pan so the tender meatballs soak up the fragrant spices. With a bed of fluffy garlic rice to finish it off, you better be ready to savour every taste – it’ll be gone before you know it!
Ingredients
1 sachet
Mild North Indian Spice Blend
250 g
Lamb Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat)
1
Tomato Paste
1 packet
Basmati Rice
1
Broccoli
1 sachet
Mumbai Spice Blend
1 packet
Green beans
2
Garlic
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
1 piece
egg
(Contains: Eggs)
1 tsp
brown sugar
½ cup
water (for the sauce)
Nutrition
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• While the rice is cooking, in a medium bowl, combine lamb mince, fine breadcrumbs, the egg, mild North Indian spice blend and a pinch of salt. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (5-6 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook meatballs, turning, until browned all over and cooked through, 8-10 minutes. Transfer to a plate.
• While the meatballs are cooking, trim and halve green beans.
• Chop broccoli (see ingredients) into small florets, then roughly chop stalk.
• Wipe out the frying pan, then return to medium high heat with a drizzle of olive oil. Cook green beans and broccoli until softened, 5-6 minutes. • Add Mumbai spice blend, tomato paste and remaining garlic paste, then cook until fragrant, 1-2 minutes. • Add the brown sugar, coconut milk and water (for the sauce), then return the meatballs to the pan. • Cook until the sauce has thickened slightly, 2-3 minutes. Season to taste.
• Divide garlic rice between bowls. Top with Mumbai lamb meatball curry.• Dollop over natural yoghurt (see ingredients) to serve. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: One reviewer noted a good balance of vegetables in the dish.
- Suggestions: Make sure the meatballs are cooked through and well browned before adding the sauce, as one reviewer found the meat a little dry; adding a splash more water to the sauce can help keep things moist.
