450g basmati rice
550g lean Quality Assured Lamb Mince
1 egg
50g fresh white breadcrumbs
1 small red onion, diced
2 tbsp chopped fresh coriander, plus extra leaves to garnish
2 tbsp Thai red curry paste (preferably Thai Gold)
1 garlic clove
2 tbsp rapeseed oil
5cm fresh root ginger, peeled & finely grated
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
1 x 400g tin chopped tomatoes
1 x 400g tin coconut milk (preferably Thai Gold brand)
4 tbsp toasted flaked almonds, to serve
100ml Greek yoghurt, to serve
sea salt and freshly ground black pepper
Bookmark Recipe
Neven's Lamb Meatball and Coconut Curry
8 people
Ingredients
Main
450g basmati rice
550g lean Quality Assured Lamb Mince
1 egg
50g fresh white breadcrumbs
1 small red onion, diced
2 tbsp chopped fresh coriander, plus extra leaves to garnish
2 tbsp Thai red curry paste (preferably Thai Gold)
1 garlic clove
2 tbsp rapeseed oil
5cm fresh root ginger, peeled & finely grated
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
1 x 400g tin chopped tomatoes
1 x 400g tin coconut milk (preferably Thai Gold brand)
4 tbsp toasted flaked almonds, to serve
100ml Greek yoghurt, to serve
sea salt and freshly ground black pepper
Method
Copy TextPlace the rice in a pan with 700ml of boiling water and a pinch of salt. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 minutes until tender. Set aside.
Put the minced lamb into a large bowl with the egg, breadcrumbs, ½ the diced red onion, coriander, and a teaspoon of the curry paste. Peel and crush in the garlic and season with salt and pepper, then mix to combine. Shape into 16-18 even-sized balls.
Heat a large non-stick frying or sauté pan over a medium to high heat. Add half the oil and sauté the meatballs for 10 minutes until lightly golden. Transfer to a plate.
Add the rest of the oil to the frying pan over a medium heat and add the remaining red onion, ginger, red pepper, yellow pepper and the remaining five teaspoons of the curry paste. Sauté for 2-3 minutes and then add the tomatoes and continue to cook for 3 minutes. Stir in the coconut milk and bring to the boil, then reduce the heat and simmer for 5 minutes.
Add the meatballs back into the sauce. Reduce the heat to low and simmer for 8-10 minutes until the meatballs are completely tender. Just before serving, squeeze in the juice of half the lemon and arrange on plates with the rice. Spoon a small amount of yoghurt on top and scatter over the toasted flaked almonds.
The Quality Mark & You
Learn moreMethod
Copy TextPlace the rice in a pan with 700ml of boiling water and a pinch of salt. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 minutes until tender. Set aside.
Put the minced lamb into a large bowl with the egg, breadcrumbs, ½ the diced red onion, coriander, and a teaspoon of the curry paste. Peel and crush in the garlic and season with salt and pepper, then mix to combine. Shape into 16-18 even-sized balls.
Heat a large non-stick frying or sauté pan over a medium to high heat. Add half the oil and sauté the meatballs for 10 minutes until lightly golden. Transfer to a plate.
Add the rest of the oil to the frying pan over a medium heat and add the remaining red onion, ginger, red pepper, yellow pepper and the remaining five teaspoons of the curry paste. Sauté for 2-3 minutes and then add the tomatoes and continue to cook for 3 minutes. Stir in the coconut milk and bring to the boil, then reduce the heat and simmer for 5 minutes.
Add the meatballs back into the sauce. Reduce the heat to low and simmer for 8-10 minutes until the meatballs are completely tender. Just before serving, squeeze in the juice of half the lemon and arrange on plates with the rice. Spoon a small amount of yoghurt on top and scatter over the toasted flaked almonds.
