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Lamb korma meatball lettuce cups with Varoma bundt tin
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Ingredients
- 200 g basmati rice
- 300 boiling water, plus extra to soak
- 190 g brown onion, cut into quarters
- 5 garlic cloves
- ½ lemon, peel only, no white pith
- 50 g fresh ginger, cut into pieces
- 4 sprigs fresh coriander, leaves and stems, plus extra leaves to serve
- 40 g day-old white bread, (gluten-free, if required)
- 40 g milk
- 1 tsp sea salt
- ¼ tsp ground black pepper
- 1 egg
- ½ tsp garam masala
- 500 g lamb mince
- 20 g ghee (see Tip)
- 50 g raw cashews
- 2 long red chilli, 1 cut in half and deseeded and 1 thinly sliced to serve
- 20 g Korma spice blend (see Tip)
- ½ tsp ground turmeric
- 25 g tomato paste
- 400 g coconut cream
- 1 - 2 baby cos lettuce (20 leaves)
- 1 Lebanese cucumber, diced, to serve
- ¼ red onion, diced, to serve
- 170 g natural yoghurt, to serve
- Nutrition
- per 1 portion
- Calories
- 1255.3 kJ / 298.9 kcal
- Protein
- 15.8 g
- Carbohydrates
- 12.5 g
- Fat
- 19.4 g
- Saturated Fat
- 11.3 g
- Fibre
- 3.8 g
- Sodium
- 379.3 mg
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