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Keema meatball curry
Published: December 17, 2015 at 8:30 AM
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Serves 6
A little effort
Total time: 45 mins
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This keema meatball curry with buttery herb and almond rice is easy to make and feeds the family in under an hour
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Try this keema meatball curry then check out our turkey keema curry, keema pav, venison keema curry, mutton keema and more easy Indian recipes.
Ingredients
Nutrition
-
1kg lean lamb mince
-
2 tsp turmeric
-
2 tsp medium chilli powder
-
4 tsp ground coriander
-
4 tsp ground cumin
-
4 cloves garlic
crushed
-
finely grated to make 4 tbsp ginger
-
1/2 small bunch coriander
finely chopped
-
2 small eggs
-
for frying oil
-
1 large onion
grated
-
300ml chicken stock
-
200ml plus extra to serve natural yogurt
-
to serve naan breads
-
1 onion
finely chopped
-
75g butter
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500g basmati rice
-
800ml light chicken stock
-
50g flaked almonds
toasted
-
a small bunch dill
chopped
-
1 red onion
halved and sliced
-
a handful of leaves mint
chopped
-
a handful of leaves coriander
chopped
Nutrition: per serving
- kcal886
- fat42.3g
- saturates18.7g
- carbs73g
- fibre2.4g
- protein52.4g
- salt1.1g
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Method
-
step 1
Put the lamb in a bowl with half of all the spices, half the garlic and ginger, the coriander and the eggs. Season. Use your hands to mix everything together, then form into walnut-size meatballs. Fry in batches in the oil until browned then scoop out.
-
step 2
Wipe out the pan then cook the onion, the rest of the spices, garlic and ginger in a little more oil. Fry for 5 minutes then add the stock and the meatballs. Simmer with a lid on for 15 minutes then stir in the yogurt and simmer very gently for another 5 minutes. If the yogurt splits don’t worry, it won’t affect the flavour.
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step 3
While the meatballs are simmering, cook the onion for the rice in the butter until soft. Add the rice and cook in the butter for a few minutes. Tip in the stock. Bring up to a low simmer then put on a lid and cook for 12 minutes, or until the stock has been absorbed and the rice is tender. (If the stock has been absorbed but the rice is still a little hard, add a splash of water and keep the lid on for another 5 minutes.) Stir in the almonds and dill.
-
step 4
Toss the salad ingredients with a pinch of salt. Serve the curry with the salad, rice and naan.
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