Lamb
Lamb Meatball and Sweet Potato Tandoori Curry
A comforting combination of curry and meatballs boosted with sweet potato and fresh peas make this gently spiced dish a weeknight winner.
Lamb
A comforting combination of curry and meatballs boosted with sweet potato and fresh peas make this gently spiced dish a weeknight winner.
Preheat oven to 180°C fan-forced. Lightly beat egg. Place egg in a bowl with panko breadcrumbs and garam masala and mix until well combined. Add mince, season with salt and pepper and mix well to combine. Using slightly wet hands, roll into 6 equal-sized balls.
Peel and cut sweet potato in half lengthways, then cut into 1cm-thick half-moons. Heat oil in a deep, non-stick frypan over medium-high heat. Add meatballs and cook, turning regularly, for 3–4 minutes or until nicely browned all over.
Add tandoori paste and sweet potato to frypan and cook for 1–2 minutes or until fragrant.
Add coconut milk and 40ml (2 tablespoons) water and simmer for 18–20 minutes or until sweet potato is tender.
While curry is simmering, wrap naan breads in aluminium foil and heat in oven for 3–4 minutes or until softened. Set aside and keep warm.
Trim sugar snap peas and add to curry. Cook for a further 3–4 minutes or until just tender. Serve curry with naan breads and yoghurt.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami