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Mumbai Beef Meatball Curry

Mumbai Beef Meatball Curry

with Garlic Rice & Greek Yoghurt

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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 traditional Indian 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!

Allergens:MilkGlutenEggs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

4 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

carrot

½ unit

onion

1 bunch

Asian greens

1 bunch

coriander

1 sachet

Mumbai spice blend

½ tin

tomato paste

1 tin

coconut milk

1 sachet

beef-style stock powder

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt (for the rice)

1 unit

egg

(ContainsEggs)

¼ tsp

salt (for the beef)

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3870 kJ
Fat40.4 g
of which saturates23.5 g
Carbohydrate84.4 g
of which sugars13.3 g
Dietary Fibre0 g
Protein43.2 g
Cholesterol0 mg
Sodium1560 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt (for the rice), stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, combine the beef mince, fine breadcrumbs, egg, salt (for the beef), the remaining garlic and a pinch of pepper in a large bowl. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get 5-6 meatballs per person.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.

4

While the meatballs are cooking, grate the carrot (unpeeled). Finely chop the brown onion (see ingredients list). Roughly chop the Asian greens. Roughly chop the coriander.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and onion and cook until softened, 5-6 minutes. Add the Mumbai spice blend and tomato paste (see ingredients list) and cook until fragrant, 1-2 minutes. Add the Asian greens, coconut milk, water (for the sauce) and beef stock and return the meatballs to the pan. Cook, stirring, until the sauce has thickened slightly, 1-2 minutes. Season to taste with salt and pepper.

6

Divide the garlic rice between bowls and spoon over the Mumbai beef meatball curry. Dollop over the Greek yoghurt and garnish with the coriander.