Double Lamb Meatballs & Rendang Curry Sauce
with Garlic Rice & Pickled Cucumber
Calories
:
889 kcalProtein
:
49.3g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Give your midweek dinner a glow-up with juicy lamb meatballs simmered in a rich, aromatic rendang sauce. Served over fragrant garlic rice with a refreshing hit of pickled cucumber and tomato, it’s a flavour-packed trip to Southeast Asia from the comfort of your kitchen.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Cucumber
1
Tomato
500 g
Lamb Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1
Rendang Paste
(Contains: Milk)
1 packet
Coconut Milk
Utensils
•Lid
•Medium Saucepan
Cooking Steps
1
- Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
- Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from 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
- Meanwhile, thinly slice cucumber into rounds. Thinly slice tomato.
- In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
- Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
3
- In a large bowl, combine lamb mince, fine breadcrumbs, the salt and egg.
- Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.
4
- When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
- Add lamb meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
5
- Reduce heat to medium, then add rendang paste and cook until fragrant, 1 minute.
- Stir in coconut milk, and simmer until slightly thickened, 1-2 minutes.
TIP: For best results, drain the oil from the pan before cooking the sauce.
TIP: Add a splash of water if the sauce looks dry.
6
- Drain pickled cucumber.
- Divide garlic rice and lamb meatballs between bowls. Spoon over the rendang curry sauce.
- Serve with tomato rounds and pickled cucumber. Enjoy!
