These Giant Madras-Spiced Meatballs are a hearty and flavorful dish, perfect for those who love a blend of spices, tender meat, and wholesome ingredients. The addition of lentils, spinach, and basmati rice makes it a complete meal, while the mango chutney and yoghurt add a sweet and creamy finish to balance the robust flavors.
Ingredients
- Olive oil
- 1 x 400g tin of lentils, drained and rinsed
- 500g lean lamb mince or beef mince
- 4 tablespoons Madras curry paste
- 4 fresh red chillies, finely chopped (adjust according to taste)
- 1 mug of basmati rice (approximately 300g)
- 400g frozen spinach, thawed
- 6 teaspoons mango chutney
- 4 tablespoons natural yoghurt
Directions
- Prepare the Meatball Mixture: In a large bowl, combine the drained lentils, mince (lamb or beef), Madras curry paste, and half of the chopped red chillies. Mix well until all ingredients are thoroughly combined.
- Form the Meatballs: Divide the mixture into large balls – you should be able to make about 4 giant meatballs. If the mixture is too sticky, wet your hands with a little water to help form the meatballs.
- Cook the Meatballs: Heat a large frying pan over medium heat and add a splash of olive oil. Once hot, add the meatballs and cook for around 10-15 minutes, turning occasionally, until they are browned on all sides and cooked through. Be gentle when turning them to keep their shape.
- Cook the Rice: While the meatballs are cooking, rinse the basmati rice under cold water until the water runs clear. Add the rice to a pot with 2 mugs of boiling water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer for 10-12 minutes, or until the rice is cooked and all the water is absorbed. Remove from the heat and let it sit, covered, for 5 minutes.
- Prepare the Spinach: While the rice is cooking, heat another pan over medium heat. Add the thawed frozen spinach and cook for 5-7 minutes, or until any excess water has evaporated and the spinach is heated through. Season with salt and pepper to taste.
- Serve: Fluff the rice with a fork and divide it among plates. Place a giant meatball on top of each serving of rice. Spoon over the natural yoghurt, sprinkle with the remaining chopped red chillies, and add a teaspoon of mango chutney on the side. Serve with the cooked spinach.
Nutrition Facts (per serving)
- Calories: 620
- Fat: 18g
- Carbohydrates: 77g
- Protein: 36g
Prep and Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
Servings
- Serves: 4 people
These Giant Madras-Spiced Meatballs offer a delicious twist on traditional meatballs, with the added depth of curry flavors and the freshness of yoghurt and mango chutney. It’s a wonderfully satisfying meal that brings a bit of spice and a lot of comfort to your table. Enjoy!
