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Indian meatballs with lentil pilaf and yoghurt
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your Thursday dinner with a modern twist on a classic family dish.
Ingredients:
  • 750g lamb mince
  • 20.00 gm curry powder
  • 2 tsp finely grated fresh ginger
  • 36.40 gm olive oil
  • 1/2 tsp cumin seeds
  • 270g (1 1/3 cups) Basmati rice
  • 1L (4 cups) chicken style liquid stock
  • 1 x 400g can brown lentils, rinsed, drained
  • 2 garlic cloves, crushed
  • 375ml (1 1/2 cups) Mutti Tomato Passata
  • Fresh coriander sprigs, to serve
  • Natural yoghurt, to serve
Instructions:
  • Mix the mince, half of the curry powder, and half of the ginger in a bowl, then shape tablespoonfuls of the mixture into balls.
  • In a large frying pan over medium-high heat, heat half of the oil. Cook half of the meatballs for 4 minutes, turning occasionally, until browned. Transfer to a plate lined with paper towel. Repeat with the remaining meatballs.
  • In a saucepan over medium heat, gently sauté the cumin seeds in the remaining oil for 1 minute. Mix in the rice and pour in three-quarters of the stock. Bring to a boil then simmer on low heat, covered, for 12 minutes until the liquid is absorbed. Fluff the rice with a fork and gently fold in the lentils.
  • Stir in garlic, the rest of the curry powder, and the remaining ginger in the frying pan. Cook for 1 minute until fragrant. Then, add passata, remaining stock, and meatballs. Simmer for 5 minutes until the sauce thickens and the meatballs are fully cooked.
  • Spoon the rice mixture and meatballs onto individual serving dishes. Sprinkle with fresh coriander and serve with a dollop of yogurt on the side.

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