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Spicy meatball curry with pea pilau
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500g beef mince (15% fat)
4 garlic cloves, crushed
1 large onion, finely chopped (or grated)
3 tbsp Bart Medium Curry Powder
1 egg, beaten
1 tbsp vegetable oil
15g fresh root ginger, finely grated
400g can chopped tomatoes
2 tbsp tomato purée
1 tsp caster sugar
2-3 tbsp double cream (optional)
lime wedges, to serve
225g Duchy Organic Brown Basmati Rice
300g frozen peas
2 tbsp pilau rice seasoning
1. For the pilau, rinse the rice then put it in a large pan with 675ml fresh water and a pinch of salt. Cover and bring to the boil. Simmer for 40-45 minutes, until cooked through and the water has been absorbed. Drain, if needed, then return to the pan and stir in the peas and the pilau rice seasoning. Cook over a medium heat for 4-5 minutes, until the peas are piping hot. Cover and keep warm.
2. Meanwhile, in a large bowl, mix the beef, garlic, ½ the onion, 1½ tbsp curry powder and egg; season. Shape the mixture into 24 balls. Heat the grill to medium. Line the grill tray with foil, put the meatballs on the grill rack and grill under a medium heat for 10-15 minutes, turning occasionally, until browned all over.
3. Heat the oil in a frying pan and add the remaining 1½ tbsp curry powder and onion. Cook for 4-5 minutes, until soft, then stir in the ginger. Add the chopped tomatoes, tomato purée and sugar; cook for 10 minutes, until the sauce has thickened. Add the meatballs, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the meatballs are cooked through, with the juices running clear and no pink meat remaining. Stir in the cream, if using, then serve with the pilau and lime wedges for squeezing over.
This recipe first appeared in Waitrose & Partners Food Indian supplement, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.