Mumbai Pork Meatball Curry
with Garlic Rice & 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!
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Ingredients
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
pork 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 sachet
Mild North Indian Spice Blend
1
carrot
1
capsicum
½ bunch
baby broccoli
1 sachet
Mumbai Spice Blend
1 packet
tomato paste
1 packet
coconut milk
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
1
egg
(Contains Egg; )
1 tsp
brown sugar
½ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. • Cook for 10 minutes, then remove from 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! TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• While the rice is cooking, in a medium bowl, combine pork mince, fine breadcrumbs, the egg, mild North Indian spice blend and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (5-6 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook meatballs, turning, until browned all over and cooked through, 8-10 minutes. Transfer to a plate.
• While the meatballs are cooking, thinly slice carrot into half-moons. • Roughly chop capsicum. Cut baby broccoli into thirds.
• Wipe out the frying pan, then return to medium high heat with a drizzle of olive oil. Cook carrot, capsicum and baby broccoli until softened, 5-6 minutes. • Add Mumbai spice blend, tomato paste and remaining garlic paste, then cook until fragrant, 1-2 minutes. • Add the brown sugar, coconut milk and water (for the sauce), then return the meatballs to the pan. • Cook until the sauce has thickened slightly, 2-3 minutes. Season to taste.
• Divide garlic rice between bowls. Top with Mumbai pork meatball curry. • Serve with Greek-style yoghurt. Enjoy!