I’ve not been very consistent with my posts this past few months. We’re winding into gear now. No really we are. We’ve got a timetable of post-school activities on the fridge. That is most definitely the green light, the go go go for routine and structure.
It doesn’t mean I’ve not been experimenting and trying out new recipes. In fact I’ve enjoyed not thinking too hard about it all and leaving the notepad and pen to one side for a while.
This week’s post features a fabulous Indian dish. I like the dry warmth of spices in this one, it’s lively but not powerful enough to take your breath away. In fact although spiced, this dish is rather fragrant and light.
It works well with both lamb and turkey. I’m just not a big meat eater personally and enjoy the lighter, leaner turkey version. To make enough for 4 people you will need:
For the meatballs:
- 4 garlic cloves, chopped finely
- 500g turkey mince or lamb mince
- 1 teaspoon of garam masala
- 1 teaspoon of hot chilli / regular chilli powder
- 2 birds eye chillies, chopped finely
- 1 large egg
For the rice:
- A little coconut oil
- 1 large white onion
- 4 teaspoons of cumin seeds
- 4 bay leaves
- 2 cinnamon sticks
- 200 grams basmati rice (white or brown)
- 450 ml water
- A handful of fresh coriander
- A good squeeze of lime
- 1 ripe sliced mango, natural yoghurt with chopped mint
To make, you’ll need around 45 minutes in total.
- In a large bowl combine the meatball ingredients and season.
- Wet your hands, then shape between 12 and 20 meatballs depending on preferred size.
- Cover and place in fridge till you need, or at least for a few minutes to settle.
- On a medium heat fry the meatballs in a pan till completely sealed with a brown finish.
- Leave to one side until you’ve completed step 8. At this point place in oven for 20 minutes on 150 degrees Celsius.
- To make the rice fry the onion in a frying pan till really soft – give this at least 10 minutes.
- Add the cumin for 5 minutes before adding the bay leaves, cinnamon, water and rice.
- Bring to the boil, then drop the heat low and pop the lid on.
- Keep on the heat till the water is absorbed and the rice is steamed, soft and tender. This should take 20 minutes, but you need to test, potentially adding a little water too. Keep an eye on the process for the last 5 minutes.
- When the rice and meatballs are ready, remove the bay leaves and cinnamon. Plate up with a generous squeeze of lime, some sliced mango, plenty of fresh coriander and a dollop of minted yoghurt.
It’s making me hungry just typing this.
Try it – it’s truly delicious