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Tandoori meatballs with spiced carrot mash


  • 2 1/2 tablespoons tandoori paste
  • 2/3 cup (190g) thick Greek-style yoghurt, plus extra to serve
  • 1 tablespoon tomato sauce (ketchup)
  • 650g lean beef mince
  • 2 tablespoons chopped coriander
  • 3cm piece ginger, grated
  • 3 garlic cloves, crushed
  • 3 carrots, thickly sliced
  • 1 tablespoon olive oil
  • 1/2 lemon, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups (180g) frozen peas
  • 1/4 bunch mint, leaves picked


  • 1
    Preheat oven to 180°C and line a baking tray with baking paper.
  • 2
    Combine tandoori paste, yoghurt and tomato sauce in a bowl, then season. Place mince, coriander, ginger and garlic in a large bowl, season, then combine well with your hands. Roll into 16 balls, then coat in yoghurt mixture. Place meatballs on the tray and bake for 20-25 minutes until cooked through.
  • 3
    Meanwhile, cook the carrot in a saucepan of boiling, salted water for 15 minutes or until tender. Drain and return to the saucepan with the oil, lemon juice and dried spices, then mash and season. Cook the peas in a separate saucepan of boiling, salted water for 1 minute or until tender, then drain.
  • 4
    Serve meatballs with mash, peas, mint and extra yoghurt.

Source: taste.com.au


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