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Ingredients
Meatball Curry
- Ingredients
- 2 onions
- 2 garlic cloves
- 2 Tbsps Ghee (or clarified butter)
- 2 Tbsps Tandoori masala seasoning
- 1 tsp Cumin (ground)
- 800 grams crushed Tomatoes
- 250 milliliters Beef broth
- 250 grams Basmati rice
- salt
- 1 tsp Turmeric
- 2 handfuls Baby spinach
- 600 grams Ground meat (beef)
- 1 egg yolk
- freshly ground peppers
- 4 Tbsps Yogurt (0.1% fat)
- mint (for garnish)
Peel and finely dice the onions and the garlic. Sauté together in the ghee until golden brown. Sauté the tandoori masala and cumin briefly. Add the tomatoes and pour in the broth. Stirring occasionally, simmer about 30 minutes until cream. Add more broth as needed.
Put the rice in a pot with twice as much salt water and the turmeric. Simmer for about 25 minutes. Rinse the spinach, shake dry and pull apart. Mix in just before the rice is done cooking. Season with salt.
In a bowl, combine the ground beef with the egg yolks, salt and pepper. Knead and shape into small balls. Put the meatballs in the sauce, cover and let sit for about 10 minutes, stirring occasionally.
Transfer the rice to a dish and top with the meatballs and curry sauce. Drizzle the yogurt and serve garnished with mint.
(Percentage of daily recommendation)
| Calorie | 709 cal. | (34 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |