Spinach Meatball Curry
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
Spiced lamb meatballs simmered in a fragrant tomato and spinach curry sauce. A family-friendly dish that cleverly hides spinach.
Ingredients
- 100 ml vegetable oil
- 2 onions roughly chopped
- 2 frozen crushed ginger
- 2 fresh ginger peeled and grated
- 2 frozen crushed garlic
- 6 garlic cloves crushed
- 44.4 ml garam masala
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 4.93 ml salt
- 4.93 ml sugar
- 400 g canned chopped tomatoes
- 80 g baby spinach leaves
- cooked rice
- 1 fresh coriander/cilantro leaves and stems chopped
- 500 g lean minced/ground lamb
- 14.8 ml ground cumin
- 14.8 ml ground coriander
- 4.93 ml salt
Nutrition (per serving, estimated)
Estimated based off 14 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 561 mg
- Iron: 9.68 mg
- Magnesium: 146 mg
- Phosphorus: 825 mg
- Potassium: 1956 mg
- Zinc: 10 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 100 ml vegetable oil
- 2 frozen crushed ginger
- 2 frozen crushed garlic
- 44.4 ml garam masala
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 4.93 ml salt
- 4.93 ml sugar
- 400 g canned chopped tomatoes
- 80 g baby spinach leaves
- cooked rice
- 500 g lean minced/ground lamb
- 14.8 ml ground cumin
- 14.8 ml ground coriander
- 4.93 ml salt
Prepare
- 2 onions, roughly chopped
- 2 fresh ginger, peeled and grated
- Crush 6 garlic cloves
- 1 fresh coriander/cilantro, leaves and stems chopped
Let's Cook
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Step 1.
Heat the vegetable oil in a large, heavy-based pan over medium-high heat. Add the roughly chopped onions and cook, stirring occasionally, for 6 minutes, until soft and translucent.
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Step 2.
While the onions are cooking, combine the minced lamb, ground cumin, ground coriander, and salt in a large bowl. Mix with your hands until well combined, then set aside.
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Step 3.
Add the crushed garlic and ginger to the pan with the onions and cook, stirring, for 2 minutes, until the onions start to turn golden brown.
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Step 4.
Stir in the garam masala, chilli powder, and ground turmeric, then add the salt, sugar, chopped tomatoes, and 400ml of boiling water. Stir until well combined, bring to a boil, then reduce the heat to a lively simmer.
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Step 5.
While the sauce simmers, take a heaped teaspoon of the meatball mixture and roll it in your hands to form a small meatball. Set aside and repeat until all the meat is used up.
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Step 6.
Drop the meatballs into the simmering sauce and stir gently to coat them. Let cook for 10 minutes, then stir in the baby spinach and cook for 5 more minutes, until the spinach is wilted.
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Step 7.
Divide the curry among serving plates or bowls, garnish with fresh coriander, and serve with cooked rice.