Name: Kashmiri meatballs with spinach raita
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 teaspoon vegetable oil; 1 medium (150g) onion, chopped finely; 2 clove garlic, crushed; 2 teaspoon grated fresh ginger; 1/4 cup (60ml) madras curry paste; 1/4 cup chopped fresh coriander leaves; 1/3 cup (55g) finely chopped raisins; 1/4 cup (35g) cashews, toasted, chopped finely; 850 gram minced beef; 1 bunch (500g) spinach, trimmed; 3/4 cup (180ml) yoghurt; 1 teaspoon lemon juice; 1/2 teaspoon ground cumin; 1/2 teaspoon caster sugar

Ingredients

2 teaspoon vegetable oil

1 medium (150g) onion, chopped finely

2 clove garlic, crushed

2 teaspoon grated fresh ginger

1/4 cup (60ml) madras curry paste

1/4 cup chopped fresh coriander leaves

1/3 cup (55g) finely chopped raisins

1/4 cup (35g) cashews, toasted, chopped finely

850 gram minced beef

1 bunch (500g) spinach, trimmed

3/4 cup (180ml) yoghurt

1 teaspoon lemon juice

1/2 teaspoon ground cumin

1/2 teaspoon caster sugar

Method

1.Heat oil in small frying pan; cook onion, garlic, ginger and paste, stirring, about 5 minutes or until onion is soft. Combine onion mixture with remaining ingredients in large bowl, mix well. Cover; refrigerate 15 minutes.

2.Roll level tablespoons of mixture into balls; thread onto 12 skewers. Cook skewers, in batches, in large heated, oiled non-stick frying pan, until browned all over and cooked through. Serve with Spinach Raita.

3.To make spinach raita; boil, steam or microwave spinach until just wilted; drain, squeeze out excess liquid. Process spinach with remaining ingredients until smooth.

Meatballs suitable to freeze. Spinich suitable to freeze.
Note

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Ingredients

Method

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