Meatball Aloo Ghobi

Current rating:
3 / 5
Your rating:
Between 4 and 5 people
Cooking Time:
30 minutes
  • 450g (1lb) Lean lamb mince
  • 15mlsp (1tbsp) Oil
  • 1 Onion, roughly chopped
  • 2x15mlsp (2tbsp) Medium curry powder
  • 2x15mlsp (2tbsp) Tomato purée
  • 1 Small cauliflower, cut into small florets
  • 2 Medium potatoes, peeled and cut into cubes
  • 2 x 400g (approx) Cans chopped tomatoes
  • 2 Large handfuls spinach
  • 15mlsp (1tbsp) Mango chutney
Take a large pan and heat the oil. Add the onion and cook for 1-2 minutes until softening slightly.

Add the curry powder, tomato puree, cauliflower and potato and coat all the ingredients in the curry powder. Add the chopped tomatoes.

Take small handfuls of the mince and shape into balls - should make about 14 balls. Place on top of the vegetables. Place the lid on the pan and shake gently to mix the ingredients slightly.

Reduce the heat and simmer for 20 minutes. Carefully stir the meatballs and vegetables coating all the ingredients with the juice.

Replace the lid and cook for a further 10 minutes, adding the spinach after 5 minutes. Finally, stir through the mango chutney.
Serving Suggestions:
Serve with pumpkin pilau rice.