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Plated meal

Indian Lamb Meatball Curry with Cauliflower Rice

  • Keto
  • Meat
  • Contains Dairy

Try a new way with curry and make some lamb meatballs served in a flavoursome tomato-based curry sauce.

Nutrition Per Portion

  • Calories

    1006

  • Carbs

    34.3g

  • Fat

    86.2g

  • Fibre

    13.1g

  • Protein

    30.3g

  • Sugar

    11.8g

  • 0.0 min

    Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

  • 1.0 min

    Peel and chop the brown onion and finely chop the garlic.

  • 3.0 min

    Chop the aubergine and julienne the red capsicum.

  • 6.0 min

    Chop the fresh coriander.

  • 7.0 min

    Trim the green beans.

  • 8.0 min

    Finely chop the cauliflower into a rice like consistency. Alternatively, pulse in a blender.

  • 10.0 min

    In a bowl, add the lamb mince and season with the curry powder, salt and pepper, to taste.

  • 11.0 min

    Mix through half of the coriander and (using your judgement) around half of the onion into the meatball mixture.

  • 12.0 min

    Using your hands, shape the mince mixture into meatball shapes.

  • 15.0 min

    In a saucepan, heat half of the olive oil over medium-high heat.

  • 16.0 min

    Add the remaining onion and the garlic and sautee until softened.

  • 16.5 min

    In a frying pan, heat the remaining olive oil over high heat.

  • 17.5 min

    Add the aubergine, capsicum and green beans to the saucepan and continue to cook.

  • 18.5 min

    Add the meatballs to the frying pan and fry until lightly browned on the outside.

  • 20.0 min

    Add curry paste and stock to the saucepan and stir until the paste has dissolved.

  • 21.0 min

    Stir through the chopped tomatoes and lower the heat to a simmer.

  • 22.0 min

    Transfer the meatballs from the frying pan to the curry.

  • 23.0 min

    Simmer the curry until the vegetables are tender and the meatballs are cooked through.

  • 24.0 min

    Add the cauliflower to the now vacant meatball frying pan.

  • 25.0 min

    Sautee the cauliflower until golden. Season with salt and pepper to taste.

  • 27.0 min

    Stir the coconut milk through the curry.

  • 29.0 min

    Distribute the lamb curry among serving bowls.

  • 30.0 min

    Serve the cauliflower rice alongside the curry and garnish with the remaining coriander.

  • Ingredients

    Lamb Mince

    Brown Onion

    chopped

    Garlic

    finely chopped

    Fresh Coriander

    chopped

    Curry Powder

    Coconut Milk

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person

    Green Beans

    trimmed

    Curry Paste

    Aubergine

    chopped

    Red Capsicum

    julienne

    Cauliflower

    finely chopped

    Olive Oil

    2 tablespoons per person

    Chopped Tomatoes

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