RECIPE FOR ALBONDIGA SOUP RECIPES

Name: Masala meatball curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 2 garlic cloves; 1 red chilli , deseeded; 1 thick slice white bread; small pack mint leaves, reserving some to serve; 400g lamb mince; 1 egg , lightly beaten; 1 tbsp vegetable oil; 1 large onion , roughly chopped; 1 tbsp masala curry paste; 400g can chopped tomato; 400ml lamb stock; 100g baby spinach leaves; cooked basmati rice and cucumber & mint raita, to serve (optional)

MASALA MEATBALL CURRY RECIPE | BBC GOOD FOOD

Masala meatball curry recipe | BBC Good Food image

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Provided by Angela Boggiano

Categories Main course

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 13

Ingredients

2 garlic cloves
1 red chilli , deseeded
1 thick slice white bread
small pack mint leaves, reserving some to serve
400g lamb mince
1 egg , lightly beaten
1 tbsp vegetable oil
1 large onion , roughly chopped
1 tbsp masala curry paste
400g can chopped tomato
400ml lamb stock
100g baby spinach leaves
cooked basmati rice and cucumber & mint raita, to serve (optional)

Steps:

Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

Nutrition Facts : Calories 378 calories, FatContent 24 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 27 grams protein, SodiumContent 0.9 milligram of sodium

MASALA MEATBALL CURRY RECIPE | BBC GOOD FOOD

Masala meatball curry recipe | BBC Good Food image

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Provided by Angela Boggiano

Categories Main course

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 13

Ingredients

2 garlic cloves
1 red chilli , deseeded
1 thick slice white bread
small pack mint leaves, reserving some to serve
400g lamb mince
1 egg , lightly beaten
1 tbsp vegetable oil
1 large onion , roughly chopped
1 tbsp masala curry paste
400g can chopped tomato
400ml lamb stock
100g baby spinach leaves
cooked basmati rice and cucumber & mint raita, to serve (optional)

Steps:

Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

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