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Indian Beef Curry (Meatballs)

Kate Tablizo
This Indian Beef Curry (Meatballs) is a rich, hearty dish that you will surely fall head over heads with. The secret is soaking up the meatballs into the traditional Indian curry spices. It is better with a bed of fluffy garlic basmati rice.
Prep Time 35 mins
Cook Time 40 mins
Course dinner, Main Course
Cuisine Indian
Servings 4 servings
Calories 897 kcal

Equipment

  • medium saucepan
  • frying pan

Ingredients
  

FOR THE GARLIC RICE

  • 2 tbsp olive oil
  • 8 cloves garlic
  • 40 grams butter
  • 2 cups basmati rice
  • 3 cups water
  • 1/2 tsp salt

FOR THE MEATBALLS

  • 500 grams beef mince
  • 1/2 cup fine breadcrumbs
  • 2 large eggs
  • 1/2 tsp salt

FOR THE CURRY SAUCE

  • 2 large tomato
  • 1 large brown onion
  • 3 bunch Asian greens
  • 6 tbsp Mumbai spice blend
  • ¼ cup tomato paste
  • 1 can coconut milk
  • ¼ cup water
  • 1 beef cubes

FOR THE MINT YOGHURT

  • 1 cup Greek-style yoghurt
  • 1 bunch mint

Instructions
 

COOK THE GARLIC RICE

  • Finely chop the garlic. Melt the butter in a medium saucepan, then add a little bit of olive oil. Cook half of the garlic until fragrant, about 1-12 minutes. Then add the basmati rice, 3 cups of water and salt. Stir the rice and bring it to a boil. Reduce the heat to low and cover with a lid. Cook the rice for 10 minutes, then remove it from the heat. Cover the saucepan with the lid until the rice is tender and the water is absorbed. The rice will finish cooking in its own steam. It will take about 10 minutes.

COOK THE MEATBALLS

  • In a large bowl, combine the beef mince, fine breadcrumbs, egg, salt and the remaining garlic. Season with pepper. Take a spoonful of the mixture with your damp hands and shape it into a small meatball. Transfer to a plate and repeat until all the mixture is done. This should yield about 20-24 meatballs.
  • Drizzle olive oil in a large frying pan over medium-high heat. Cook the meatballs, turning them until browned all over and cooked through about 9-10 minutes. Transfer to a plate and set aside.
  • While the meatballs are frying up in the pan, finely chop the brown onion and roughly chop the tomato and Asian greens.

MAKE THE MINT YOGHURT

  • Pick good mint leaves and finely chop them. Combine the mint and Greek-style yoghurt. Season to taste and set aside.

Notes

  • Let the rice finish cooking in its own heat. 
  • Shape the beef mince into small meatballs.
  • Cooking the meatballs vary depending on the meatball size. 
  • To make the mint yoghurt, simply mix the Greek-style yoghurt and mint.
  • Make the curry sauce in one pan and soak the meatballs in it. 
Keyword beef, curry, indian recipes