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Lamb keema meatball curry with red onion salad

Serves:

2

Cook Time:

30

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Notes

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Ingredients

  • 250g lean minced lamb

  • 1/2 tsp. turmeric

  • Pinch chilli flakes

  • 1 tsp. ground coriander

  • 1 tsp. ground cumin

  • 1 clove garlic, crushed

  • 1 tbsp. ginger, grated

  • Small handful coriander, finely chopped

  • 1/2 red onion, finely chopped

  • 150ml chicken stock

  • 100ml natural yoghurt

  • 1 pouch microwaveable basmati rice

  • 1 tbsp. flaked almonds

  • Small handful dill, finely chopped

  • 1/2 red onion, sliced

  • Small handful mint, finely chopped

  • Small handful coriander, finely chopped

Method

  1. For the meatballs, combine the minced lamb with half the spices, half the ginger, half the garlic, the coriander and season well. Form walnut-sized meatballs and fry until browned, before setting aside.

  2. In the same pan, fry the 1/2 red onion for 5 minutes then add the remaining spices, garlic and ginger. Fry for several minutes before adding the stock and the browned meatballs. Simmer for 15 minutes.

  3. Stir through the yoghurt and simmer gently for 5 more minutes.

  4. Meanwhile, cook the rice according to packet instructions then stir through the flaked almonds and dill.

  5. In a small bowl combine the remaining 1/2 red onion, mint and coriander and season with salt.

  6. Check the curry for seasoning before serving alongside the rice and salad.

Nutrition

kcal

445

fat

24

sat fat

11.1

carbs

29.8

sugars

4.6

fibre

2.2

protein

27.7

salt

0.3

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