Make it Scotch

Scotch Beef Madras Meatball Curry

  • Prep 15 mins
  • Cook 30 mins
  • Serves 4

Nutrition

  • Energy 625kcal
  • Fat 13g
  • Sat Fat 3.9g
  • Carbs 75g
  • of which sugars 8.6g
  • Protein 45g

Ingredients

Cooking Method

Method

  • 1
    Put the beef mince in a bowl with the drained can of lentils, 2 tbsps of the curry paste and a good grind of pepper. Use your hands or a fork to mash the meat together and make 12 meatballs. Set aside while you prepare the rice.
  • 2
    Rinse 300g basmati rice under cold water until the water runs clear. Fill a large saucepan with water and bring to the boil. Once the water is boiling, add the drained rice and put a lid on the pan. Boil the rice for 4-5 minutes before draining, returning to the pan and putting the lid back on straight away, keeping the pan off the heat. The rice will continue cooking in its own steam while you cook the curry.
  • 3
    Heat a large nonstick frying pan over a high heat with 1 tbsp of olive oil. Fry the meatballs on all sides until browned and caramelised. Remove to a plate and turn the heat down to medium.
  • 4
    Fry the chopped onion with a pinch of salt for 5-10 minutes until softened. Add the ginger and garlic and stir for a couple more minutes. Add the remaining tbsp of curry paste and stir for a couple more minutes until the spices smell fragrant.
  • 5
    Add the chopped tomatoes and beef stock and leave to simmer for 15 minutes until reduced and slightly thickened.
  • 6
    Return the meatballs to the pan with the frozen peas and leave to simmer for 5 more minutes.
  • 7
    Add the spinach and allow to wilt before spooning into bowls and serving with chopped coriander, the basmati rice, and natural yoghurt and mango chutney if using.
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