Carb-Conscious Indian Lamb Meatball Curry

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs onion
• 1pcs zucchini
• 300g lamb mince
• 10g masala seasoning
• 200ml coconut milk
• 150g peas
• 5ml vegetable oil
• 10ml soy sauce
• 5ml white vinegar

Method

1. Step 1 — Prep ingredients
   Crush or finely chop 2 garlic cloves. Thinly slice the onion. Shred the zucchini with a julienne peeler (see Kitchen hack).
2. Step 2 — Make meatballs
   Put the lamb mince, garlic and 1 tsp masala seasoning in a bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.
3. Step 3 — Brown meatballs
   Heat 1 tsp vegetable oil in a medium deep frypan over high heat. Cook the meatballs, turning, for 3-4 mins until browned. Remove from the pan with a slotted spoon. Return the pan to medium heat and cook the onion, stirring, for 3 mins or until softened. Add the remaining masala seasoning and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Simmer curry
   Add the coconut milk and 180ml (¾ cup) water to the onion mixture and bring to the boil. Add the meatballs and peas and return to the boil, then reduce the heat to medium and cook for a further 2-3 mins until the meatballs are cooked through and the peas are tender. Stir in 2 tsp soy sauce. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Put the zucchini noodles and 1 tsp white vinegar in a bowl, season with salt and pepper and toss to coat. Divide among bowls, spoon over the meatball curry and enjoy!
6. Step 6 — Kitchen hack
   Don't have a julienne peeler? Use a spiraliser if you have one. Otherwise, you can use a vegetable peeler to peel the veggies into thin ribbons, then blanch them in boiling water for 1 min before serving. It won't look exactly the same as the photo, but it will be just as delicious!

Allergens

Sojabohnen, Sulfit