The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Lamb Meatball Masala Curry with Ginger-spiced Brown Rice & Green Beans
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. You'll make your own meatballs with juicy British lamb mince, then simmer in Holy Cow's flavourful Tikka Masala curry sauce. Serve alongside fluffy ginger rice and crunchy green beans to complete the feast!
High protein
5 plants
Speedy Sauce
Serving size
Ingredients
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 80g baby spinach
- 160g green beans
- 40g creamed coconut
- 250g delhi tikka masala curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (40%), Water, Tomato Paste (11%), Sunflower Oil, Melon Seeds, Bell Pepper, Garlic, Ginger, Ground Spices (Paprika, Turmeric, Fenugreek Leaves, Black Cardamom, Cumin Seeds, Coriander Seeds), Bengal Gram Flour, Salt, Coriander Leaves, Spice Extract.)
- 500g lamb mince
- 2 onion
- 4 garlic clove
- 8cm fresh ginger
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 686
Protein: 34g
Carbs: 57g
Fat: 34g
Lamb Meatball Masala Curry with Ginger-spiced Brown Rice & Green Beans
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. You'll make your own meatballs with juicy British lamb mince, then simmer in Holy Cow's flavourful Tikka Masala curry sauce. Serve alongside fluffy ginger rice and crunchy green beans to complete the feast!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with water to a boil
- Pull out a large frying pan, a medium frying pan, a large bowl, a sieve & a measuring jug
Get started
- Slice the ginger into thin discs
- Add the rice and ginger to the saucepan and boil for 25-30 mins, until cooked, then drain
Cook the meatballs
- Finely chop or crush the garlic. Thinly slice the onions
- Add the garlic and lamb mince to the large bowl and season with a pinch of salt and pepper. Mix and form into 16 meatballs
- Heat the large frying pan with 1 tsp oil on medium high-heat. Once hot, add the meatballs and onion and cook for 5 mins, turning frequently
- Add the masala curry sauce, 150ml hot water and the creamed coconut. Stir to dissolve
- Simmer for 15 mins, until the sauce has thickened and meatballs are cooked through
Fry the green beans
- Meanwhile, trim the green beans and cut into thirds. Rinse the spinach
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and cook for 4-5 mins, until softened and tender. Season with salt and pepper
- Lower the heat and add the mustard seeds. Cook for 1 min
Finish & plate up
- In the final minute, add the spinach to the curry and simmer until wilted. Season to taste
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Discard the ginger from the rice, then serve into bowls. Top with the meatball masala curry and green beans
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