Mumbai Beef Meatball Curry
with Garlic Rice & Greek Yoghurt
Get ready to fall head over heels for this rich, hearty dish that’s a splendid symphony of flavours. The secret is cooking up the curry in a single pan so the tender meatballs soak up the traditional Indian spices. With a bed of fluffy garlic rice to finish it off, you better be ready to savour every taste – it’ll be gone before you know it!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4 clove
garlic
1 packet
basmati rice
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 unit
carrot
½ unit
onion
1 bunch
Asian Greens
1 bunch
coriander
1 sachet
Mumbai Spice Blend
½ tin
tomato paste
1 tin
coconut milk
1 sachet
beef-style stock powder
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
¼ tsp
salt (for the rice)
1 unit
egg
(Contains Egg; )
¼ tsp
salt (for the beef)
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt (for the rice), stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the beef mince, fine breadcrumbs, egg, salt (for the beef), the remaining garlic and a pinch of pepper in a large bowl. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.
While the meatballs are cooking, grate the carrot (unpeeled). Finely chop the brown onion (see ingredients list). Roughly chop the Asian greens. Roughly chop the coriander.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and onion and cook until softened, 5-6 minutes. Add the Mumbai spice blend and tomato paste (see ingredients list) and cook until fragrant, 1-2 minutes. Add the Asian greens, coconut milk, water (for the sauce) and beef stock and return the meatballs to the pan. Cook, stirring, until the sauce has thickened slightly, 1-2 minutes. Season to taste with salt and pepper.
Divide the garlic rice between bowls and spoon over the Mumbai beef meatball curry. Dollop over the Greek yoghurt and garnish with the coriander.