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Categories:
neutral oil onion long grain rice curry powder carrots frozen peas onions red bell pepper red chili ginger ground beef breadcrumbs chili sauce egg plain yogurt olive oil
Viewed: 41 - Published at: 9 years agoIngredients
- 3 tablespoons neutral oil
- 1 onion peeled and finely diced
- 1 2/3 cups long-grain rice
- 1 teaspoon curry powder
- 5 1/4 ounces carrots peeled and grated
- 1/2 cup frozen peas
- 2 spring onions sliced
- 1 red bell pepper small, seeded and finely diced
- 1 red chili seeded and finely chopped
- 1 ginger walnut-sized piece, finely grated
- 1/2 pound ground beef
- 3 tablespoons breadcrumbs
- 2 tablespoons chili sauce
- 1 egg
- 1 cup plain yogurt
- 2 tablespoons olive oil
Method
- Heat 1 tbsp neutral oil in a saucepan and saute the onions and rice for 2 mins. Stir in the curry powder and 1/4 tsp of salt and pour in 2 1/2 cups water. Cover, and cook the rice according to the package directions. With about 5 mins to go, add the grated carrots and the peas.
- In a bowl, mix the spring onions, pepper, chili, ginger, beef, breadcrumbs, chili sauce, and egg. Season to taste and form the mixture into about 20 small meatballs. Heat 2 tbsp of neutral oil in a pan and saute the meatballs for 8 mins. Put 3 meatballs on each skewer and keep them warm.
- Mix the yogurt and 2 tbsp of olive oil and season to taste. Drain the rice, if it needs it and serve it with the meatball kebabs and yogurt sauce in bowls, drizzled with 1 tsp of olive oil each and sprinkled with freshly ground pepper.
