Goan Meatballs with Turmeric and Fresh Salsa
This very special Goan lamb meatball mix from the flavour alchemists at Nonna’s (who else) is the centrepiece of a more subtle breed of Indian cuisine. Pure fiery chilli takes a back seat in this dish as turmeric and creamy coconut shine through. A fresh tomato salsa and brown rice will also have you rethinking the stereotype of unhealthy Indian takeaway with stodgy white rice. It’s all good here!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
⅔ cup
brown rice
1
tomato
½
red onion
½ bunch
coriander
1
birdseye chilli
½
lemon
300 g
Goan Lamb Mince
(Contains: Soy;)
1 tsp
turmeric
1 cup
coconut milk
Not included in your delivery
1.5 cup
water
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
To prepare the ingredients, finely chop the tomato, red onion, chilli (deseeded) and coriander (leaves and stems). Juice the lemon and shake the coconut milk well.
Place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place rice and water in a medium pot and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water has absorbed.
Meanwhile, combine the tomato, red onion, coriander and birdseye chilli in a small bowl. Add the lemon juice and a pinch of salt. Set aside.
Shape the Goan lamb mince into meatballs (five per person). Heat a lightly greased medium frying pan over a medium-high heat. Add the meatballs and cook, turning occasionally, for 5-6 minutes, or until cooked through. Remove the meatballs from the pan and set aside on a plate.
Place the same pan back over a medium heat with any remaining oil from the meatballs. Add the turmeric and cook, stirring, for 1 minute or until fragrant. Add the coconut milk and salt-reduced soy sauce and bring to a boil. Reduce immediately to a simmer and return the meatballs to the pan. Cook for 2-3 minutes or until heated through. Season to taste with more soy sauce or a little brown sugar if needed.
To serve, divide the brown rice between bowls. Top with the meatballs and some of the coconut broth. Garnish with the tomato salsa.
