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Indian meatballs with lentil pilaf and yoghurt

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 750g lamb mince
  • 2 tablespoons curry powder
  • 2 teaspoons finely grated fresh ginger
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin seeds
  • 270g (1 1/3 cups) Basmati rice
  • 1L (4 cups) Massel chicken style liquid stock
  • 1 x 400g can brown lentils, rinsed, drained
  • 2 garlic cloves, crushed
  • 375ml (1 1/2 cups) passata (tomato pasta sauce)
  • Fresh coriander sprigs, to serve
  • Natural yoghurt, to serve


  • 1
    Combine the mince, half the curry powder and half the ginger in a bowl. Roll tablespoonfuls of the mixture into balls.
  • 2
    Heat half the oil in a large frying pan over medium-high heat. Add half the meatballs and cook, turning occasionally, for 4 minutes or until browned. Transfer to a plate lined with paper towel. Repeat with the remaining meatballs.
  • 3
    Meanwhile, heat the remaining oil in a saucepan over medium heat. Add the cumin seeds and cook for 1 minute. Stir in the rice. Add three-quarters of stock. Bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the lentils.
  • 4
    Add garlic, remaining curry powder and remaining ginger to the frying pan. Cook, stirring, for 1 minute or until aromatic. Add the passata, remaining stock and meatballs, and simmer for 5 minutes or until the sauce thickens and the meatballs are cooked through.
  • 5
    Divide the rice mixture and meatballs among serving dishes. Top with the coriander and serve with yoghurt.

Source: taste.com.au


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