ONE
By Jamie Oliver
Giant Madras-spiced meatballs
Lamb, lentils & mango chutney, fluffy rice, spinach & yoghurt
1 hr 12 mins (12 minutes prep, 60 minutes cook)
Not Too Tricky
serves 6
Recipe From
Ingredients
1 x 400g tin of lentils
500g lean lamb mince
4 tablespoons Madras curry paste
4 fresh red chillies
1 mug of basmati rice (300g)
400g frozen spinach
6 teaspoons mango chutney
4 tablespoons natural yoghurt
Top Tip
To go veggie, simply swap in veggie mince and use a food processor to blitz up the mixture, which will help it bind together. Handle the veggie balls with care!
Method
- Preheat the oven to 200°C/400°F/gas 6. Rub a 25cm x 35cm roasting tray with a little olive oil.
- Drain the lentils well, then scrunch with the mince, curry paste and a pinch of sea salt and black pepper until really well mixed. Equally divide into six, shape into giant balls, then sit them in the tray. Prick and add the chillies.
- Roast for 20 minutes. Remove the tray from the oven and take the chillies out for a moment. Sprinkle the rice around the balls, pour in 2 mugs of boiling kettle water (600ml) and poke in the frozen spinach. Place the chillies back on top, cover tightly with tin foil and return to the oven for 20 minutes.
- Pull out the tray, lift up the foil and use a fork to stir the spinach into the rice. Re-cover and return to the oven for a final 20 minutes, or until the rice is fluffy.
- Uncover the tray, brush the top of each meatball with 1 teaspoon of mango chutney, fluff up the rice and spinach, season to perfection, then finely slice and sprinkle over some of the cooked chilli, to taste. Serve with dollops of yoghurt and extra mango chutney, if you like.
This delicious one-pan recipe serves 6, so it's perfect if you’re having guests at the weekend – if not, simply cool and chill leftovers, and enjoy thoroughly reheated.
To make this more affordable, swap lamb mince for beef mince or go veggie.
Leftover curry paste? Brush over fish fillets or chicken breast before grilling for an instant flavour boost. Or mix a little with natural yoghurt for a speedy dip to eat with poppadoms.
Leftover yoghurt? Top with seasonal fruit and a handful of oats, chopped nuts and seeds for a balanced breakfast. Or add a spoonful to spicy soups to temper the heat!
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