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Keema meatball curry

  • serves 6
  • A little effort

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 currykeema pav, mutton keema and more easy Indian recipes.

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Ingredients

  • lean lamb mince 1kg
  • turmeric 2 tsp
  • medium chilli powder 2 tsp
  • ground coriander 4 tsp
  • ground cumin 4 tsp
  • garlic 4 cloves, crushed
  • ginger finely grated to make 4 tbsp
  • coriander 1/2 small bunch, finely chopped
  • eggs 2 small
  • oil for frying
  • onion 1 large, grated
  • chicken stock 300ml
  • natural yogurt 200ml plus extra to serve
  • naan breads to serve
  • onion 1, finely chopped
  • butter 75g
  • basmati rice 500g
  • light chicken stock 800ml
  • flaked almonds 50g, toasted
  • dill a small bunch, chopped 
  • red onion 1, halved and sliced
  • mint a handful of leaves, chopped
  • coriander a handful of leaves, chopped

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.

  • 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.

Nutritional Information

  • Kcals 886
  • Fat 42.3g
  • Saturates 18.7g
  • Carbs 73g
  • Fibre 2.4g
  • Protein 52.4g
  • Salt 1.1g
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