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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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


  • 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!

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