Ingredients
Scale
- 1kg lean ground beef (or lamb)
- 1 tbsp fresh ginger
- 1 tbsp cumin
- 1 tbsp coriander
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 2 tbsp plain yogurt
- 1 tbsp vegetable oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1 tbsp fresh ginger (peeled and grated)
- 2 tbsp cilantro stalks (chopped)
- 3 tbsp Indian curry paste
- 400g canned chopped tomatoes
- 250ml water
- 10g black kale/cavolo nero or spinach (chopped)
- 125ml light cream or coconut milk
- 1 tsp garam masala (optional)
- 2 tbsp cilantro leaves (chopped)
Instructions
- In a large bowl, combine ground beef with ginger and spices. Mix in yogurt and form into golf ball-sized meatballs.
- Heat vegetable oil in a skillet over medium heat and brown meatballs on all sides. Set aside.
- In the same skillet, sauté onions, garlic, ginger, and cilantro stalks until soft.
- Stir in curry paste, then add chopped tomatoes and water. Return meatballs to the pan.
- Bring to a gentle boil, then cover and simmer for 20 minutes.
- Add greens during the last ten minutes of cooking. Stir in cream or coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 8g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg