Mumbai Beef Meatball Curry
with Garlic Rice & Yoghurt
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 Indian-style 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!
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Ingredients
4 clove
garlic
1 packet
basmati rice
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
tomato
½
onion
1 packet
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
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt (for the rice)
1
egg
(Contains Egg; )
¼ tsp
salt (for the beef)
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic 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!
While the rice is cooking, combine the beef mince, fine breadcrumbs, egg, salt (for the beef) and the remaining garlic in a large bowl. Season with pepper. Using damp hands, take a heaped spoonful of beef mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned all over and cooked through, 8-10 minutes. Transfer to a plate.
While the meatballs are cooking, roughly chop the tomato. Finely chop the brown onion (see ingredients). Roughly chop the Asian greens.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 5-6 minutes. Add the Mumbai spice blend and tomato paste (see ingredients) and cook until fragrant, 1-2 minutes. Add the Asian greens, tomato, coconut milk, water (for the sauce) and beef-style stock powder, then return the meatballs to the pan. Cook until the sauce has thickened slightly, 1-2 minutes. Season to taste.
Roughly chop the coriander. Divide the garlic rice between bowls, then spoon over the beef meatballs and curry sauce. Top with the Greek-style yoghurt and garnish with the coriander.
