Spinach Meatball Curry

Name: Spinach Meatball Curry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 onions, roughly chopped; 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh ginger, peeled and grated; 100 ml/3½ fl oz/scant ½ cup vegetable oil; 2 cubes frozen crushed garlic or 6 garlic cloves, crushed; 3 tbsp garam masala; 1 tsp salt; 1 tsp sugar; ¼ tsp chilli powder; 1 tsp ground turmeric; 80 g/3 oz baby spinach leaves; 400 g/14 oz canned chopped tomatoes; 1 handful fresh coriander/cilantro, leaves and stems chopped, to garnish; cooked rice, to serve; 500 g/1 lb 2 oz lean minced/ground lamb; 1 tbsp ground cumin; 1 tbsp ground coriander

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

This simple curry of spiced meatballs bobbing around in a fragrant sauce is much-loved in my house. I always have spinach that needs using up in my fridge and curries such as this are tremendous at hiding it under a robe of distracting and delicious flavour and texture from veg-dodging children.

Ingredients

100 ml/3½ fl oz/scant ½ cup vegetable oil
2 <

Method

Heat the oil in a large, heavy-based pan over a medium-high heat. Add the onions and cook, stirring occasionally, for 6 minutes, until soft and translucent. Add the garlic and ginger and cook, stirring, for a further 2 minutes, until the onions have started to turn golden brown.
While the onions are cooking, put all the ingredients for the meatballs in a large