Page 3 - Campus & Co Flip Book

Bombay Beef Meatball Curry

with Garlic Rice & Yoghurt

INGREDIENTS
4 Garlic Cloves Minced (18g)
40g Butter
1½ cups of Basmati Rice
3 cups water (for rice)
½ tsp salt
2 pkts Brisket Meat Balls
2 Carrots Grated (unpeeled)
1 Brown Onion finely chopped
2 Tomatoes chopped
Sprig of fresh Coriander

Tomato Paste Sachet (50g)
Coconut Milk - 400ml
½ cup water for sauce
2 Beef Stock cubes
1 bag of spinach leaves (60g)
Greek Yoghurt (200g)
Bombay Spice*
1½ Tbls ground coriander
1½ Tbls Tumeric

1 tsp ground cumin
¼ tsp caynne pepper
¼ tsp dry mustard
½ tsp salt

METHOD
*First mix up Bombay Spice mix and set aside*
1. Melt butter with a dash of olive oil over medium heat. Add the garlic and cook until
fragrant, (1 min) Add the basmati rice, water for rice & salt. Stir, and bring to the boil,
Reduce the heat to low and cover with a lid. Cook for 10 mins, then remove from the

heat and keep covered until the rice is tender and water has absorbed. (10 mins)
2. In a large fry pan, heat a drizzle of olive oil over a medium heat. Add the meat balls and
cook in batches, until browned and cooked through. (then put in a heat proof bowl)
3. While the meatballs are cooking, grate carrot, chop onion & tomatoes.
4. Return the empty fry pan to a medium heat with a drizzle of olive oil. Add the onion and
carrot and cook until softened. Add the Bombay Spice blend and tomato paste and cook

1-2 mins. Add chopped tomato, coconut milk, water (for the sauce) & crumbled beef
stock cubes and then return the meatballs to the pan. Cook until the sauce has
thickened slightly. Remove from heat and stir through the spinach leaves. Season to
taste with salt and pepper
5. Divide the garlic rice between bowls and spoon over the beef meatballs and curry sauce.
Dollop over with greek yoghurt and garnish with chopped coriander