Mumbai Beef Meatball Curry
with Garlic Rice & Baby Spinach
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!
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Ingredients
4 clove
garlic
1 packet
basmati rice
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1
carrot
½
brown onion
1
capsicum
½ packet
tomato paste
1 tin
coconut milk
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1
egg
(Contains Egg;)
1.5 cup
water (for the rice)
¼ tsp
salt
2 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
Finely chop the garlic. 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 minute. Add the basmati rice, water (for the rice) and a generous pinch of salt. 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 has 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, the salt, the remaining garlic and a pinch of pepper in a large bowl. Using damp hands, take a heaped spoonful of the mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get 5-6 meatballs per person.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.
While the meatballs are cooking, grate the carrot. Finely chop the brown onion (see ingredients). Roughly chop the capsicum.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and onion, stirring, until softened, 5-6 minutes. Add the Mumbai spice blend and tomato paste (see ingredients) and cook until fragrant, 1-2 minutes. Add the capsicum, coconut milk, water (for the sauce) and vegetable stock pot and return the meatballs to the pan. Cook until the sauce has thickened slightly, 1-2 minutes. Remove from the heat and stir through the baby spinach leaves. Season to taste.
Divide the garlic rice between bowls and top with the Mumbai beef meatball curry. Serve with the Greek-style yoghurt.
