Name: Tandoori meatballs with spiced carrot mash
Yield: 1
Cuisine: indian
Ingredients: 62.00 gm tandoori paste; 190g yoghurt; 20.80 gm tomato sauce (ketchup); 650g lean beef mince; 40.00 ml chopped coriander; 3cm piece ginger, grated; 3 garlic cloves, crushed; 3 carrots, thickly sliced; 18.20 gm olive oil; 1/2 lemon, juiced; 2.50 gm ground cumin; 2.50 gm ground cinnamon; 180g pea; 1/4 bunch mint, leaves picked

Tandoori meatballs with spiced carrot mash

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Elevate lean beef meatballs with Indian marinade, served with spiced carrot mash and minty peas.

Ingredients:

62.00 gm tandoori paste
190g yoghurt
20.80 gm tomato sauce (ketchup)
650g lean beef mince
40.00 ml chopped coriander
3cm piece ginger, grated
3 garlic cloves, crushed
18.20 gm olive oil
1/2 lemon, juiced
2.50 gm ground cinnamon
180g pea
1/4 bunch mint, leaves picked

Instructions:

Preheat your oven to a toasty 180°C and prepare a baking tray by lining it with baking paper.
In a bowl, mix together tandoori paste, yogurt, and tomato sauce, then season with salt and pepper. In a large bowl, combine minced meat, chopped coriander, grated ginger, and minced garlic. Season with salt and pepper, then mix well using your hands. Shape the mixture into 16 meatballs and coat them with the yogurt mixture. Arrange the meatballs on a baking tray and bake for 20-25 minutes until cooked through.
Boil the carrot in salted water until tender, drain, then mash with oil, lemon juice, and dried spices. Season. In a separate pot, boil the peas in salted water until tender, then drain.
Top the meatballs with a dollop of extra yogurt and serve alongside mashed potatoes, peas, and fresh mint.

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