sarahandmolly
Gold Member
Ingredients
- 1 Onion
- 4 Garlic Cloves
- 8oz each of extra lean minced pork & lamb
- 1 tsp each of ground ginger, paprika and finely grated lemon zest
- 2 tbsp freshly chopped coriander
- 1 egg
- 1pt chicken stock made with bovril
- 3 tbsp mild curry powder
- 400g can chopped tomatoes
- 5 tbsp V.L.F natural yoghurt
1. Finely chop the onion and crush the garlic. Place the pork and lamb mince in a bowl with 1/2 the garlic, the ginger, paprika, lemon zest and coriander. Beat the egg and add to the mixture. Using your fingers, combine the ingredients and shape into 24 balls. Chill in the fridge for at least 30 mins.
2. Place the onion, remaining garlic and half the stock in a pan and bring to the boil. Cover and simmer for 15 - 20mins until the sauce has thickened. Stir in curry powder, tomatoes, yoghurt and the remainder of the stock and simmer gently.
3. Add the meatballs, cover and cook gently for 20 minutes, sirring occasionally until the meatballs are cooked. Spoon a little V.L.F natural yoghurt on top to serve.
:drool: this rocks! It is an absolutely stunning recipe taken from the 100 Green and Original Breakfast, Lunches and Dinners cook book. (£ 2.95 from group)
Enjoy...
- 1 Onion
- 4 Garlic Cloves
- 8oz each of extra lean minced pork & lamb
- 1 tsp each of ground ginger, paprika and finely grated lemon zest
- 2 tbsp freshly chopped coriander
- 1 egg
- 1pt chicken stock made with bovril
- 3 tbsp mild curry powder
- 400g can chopped tomatoes
- 5 tbsp V.L.F natural yoghurt
1. Finely chop the onion and crush the garlic. Place the pork and lamb mince in a bowl with 1/2 the garlic, the ginger, paprika, lemon zest and coriander. Beat the egg and add to the mixture. Using your fingers, combine the ingredients and shape into 24 balls. Chill in the fridge for at least 30 mins.
2. Place the onion, remaining garlic and half the stock in a pan and bring to the boil. Cover and simmer for 15 - 20mins until the sauce has thickened. Stir in curry powder, tomatoes, yoghurt and the remainder of the stock and simmer gently.
3. Add the meatballs, cover and cook gently for 20 minutes, sirring occasionally until the meatballs are cooked. Spoon a little V.L.F natural yoghurt on top to serve.
:drool: this rocks! It is an absolutely stunning recipe taken from the 100 Green and Original Breakfast, Lunches and Dinners cook book. (£ 2.95 from group)
Enjoy...