Mega Meatball Curry
Syn Free
Serves: 4
Ready in about 1 hour.
1 onion
4 garlic cloves
8oz/227g each of extra-lean minced pork and lamb (5% fat or less)
1tsp each of ground ginger, paprika and finely grated lemon zest.
2tbsp freshly chopped coriander
1 egg
1pt/568ml chicken stock
3 tbsp curry powder
400 g chopped tomatoes or passata
5 tbsp very low fat natural yogurt plus a little to serve.
Finely chop the onion and crush the garlic. Place the pork and lamb mince in a bowl with half of the garlic, the ginger, paprika, lemon zest and coriander. Beat the egg and add to the mixture. Using your fingers, combine the ingredients and shape into 24 balls. Chill for at least 30 mins.
Serves: 4
Ready in about 1 hour.
1 onion
4 garlic cloves
8oz/227g each of extra-lean minced pork and lamb (5% fat or less)
1tsp each of ground ginger, paprika and finely grated lemon zest.
2tbsp freshly chopped coriander
1 egg
1pt/568ml chicken stock
3 tbsp curry powder
400 g chopped tomatoes or passata
5 tbsp very low fat natural yogurt plus a little to serve.
Finely chop the onion and crush the garlic. Place the pork and lamb mince in a bowl with half of the garlic, the ginger, paprika, lemon zest and coriander. Beat the egg and add to the mixture. Using your fingers, combine the ingredients and shape into 24 balls. Chill for at least 30 mins.
Place the onion, remaining garlic and half the stock in a pan and bring to
the boil. Cover and simmer for 15-20 mins until the sauce thickens. Stir in the
curry powder, tomatoes, yogurt and the remaining stock and simmer gently.
Add the meatballs in a single layer, cover and cook gently for 20 mins,
stirring occasionally until the meatballs are cooked. Spoon a little very low
fat natural yogurt on top.
Note:
Leave overnight in the fridge if you want to allow the flavours to develop.
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