Summer meatball curry
Serves 4 | prep 35 mins | total time
Summer meatball curry
Subscribe to Sainsbury's magazine
Serves 4 | prep 35 mins | total time
Simmer herby lamb meatballs in a coconut curry for a thrifty family meal
Rate
Nutritional information (per serving)
Calories
670Kcal
Fat
28gr
Saturates
14gr
Carbs
75gr
Sugars
6gr
Fibre
9gr
Protein
25gr
Salt
2.3gr
Ingredients
- 100g dried bulgur wheat
- 2 tbsp vegetable oil
- 2 medium onions, finely chopped
- 4 garlic cloves, crushed
- 20g root ginger, grated
- 3 tbsp curry powder of your choice
- 250g lamb mince
- 1⁄2 x 30g pack coriander, stalks chopped and leaves whole
- 1 tsp fine sea salt
- 3 ice cubes, optional
- 2 tbsp plain flour
- 1 vegetable stock cube
- 1 x 250ml carton coconut cream
- 200g basmati rice
- 200g frozen leaf spinach
- a good squeeze of lemon juice, plus wedges
Step by step
Get ahead
The curry keeps in the fridge for up to 3 days, or can be frozen.
- Tip the bulgur wheat into a sieve set inside a bowl. Add cold water to cover the bulgur and leave to soak for 30 minutes, then drain and squeeze dry.
- Heat the oil in a large deep frying pan or shallow casserole; gently cook the onions, garlic and ginger with a pinch of salt for 5-6 minutes until softened. Stir in half the curry powder; take off the heat.
- Put half the onion mixture in a food processor and add the lamb mince, the coriander stalks, the bulgur, 1⁄2 teaspoon salt and the ice cubes, if using (these help to give a silky smooth texture). Season with pepper; blend for 3 minutes until well processed.
- Dampen your hands to stop the mixture sticking, and shape into 20 small meatballs. Chill in the freezer or fridge for 30 minutes or until firm.
- To make the sauce, add the rest of the curry powder and the flour to the onion in the pan and cook for 1 minute over a medium heat. Crumble in the stock cube and gradually add 600ml water, stirring until thickened. Add the coconut cream to the sauce and bring to a simmer. You can fry the meatballs in a nonstick frying pan until lightly browned, or simply add the chilled meatballs straight to the sauce. Either way, simmer the meatballs in the curry sauce for 15 minutes, uncovered, stirring occasionally.
- Meanwhile, put the rice, ½ teaspoon salt and 450ml boiling water in a saucepan. Bring to the boil, stir and reduce to the lowest setting. Cook, covered, for 15 minutes until the water has been absorbed.
- Stir the frozen spinach into the meatball curry; cook for a further 5 minutes. Add a squeeze of lemon juice and scatter with the coriander. Serve with the rice and lemon wedges.
