From Jamie’s 15 Minute Meals – an amazing book, if not a slightly misleading title. I’m sure Jamie Oliver could whip this up in 10 minutes, but the rest of us mortals take a little longer. Good planning and a well-organised kitchen certainly speed up the process of any recipe; nevertheless this did take me closer to 30 minutes than 15. It is still a great dinner, and even 30 minutes isn’t bad for a full, wholesome meal.
I must also confess that my picture looks nothing like Jamie’s (they never do) so if you have his recipe book then please don’t compare them too closely!
Ingredients – Curry:
• 250g ready-to-eat lentils
• 1 heaped teaspoon garam masala
• 400g lean beef mince
• Salt & pepper
• Olive oil
• 3 ripe tomatoes (or half a can of tinned tomatoes)
• 1 thumb-sized piece of ginger
• 2 spring onions, trimmed
• 1 fresh red chilli
• Bunch of fresh coriander
• 1 teaspoon turmeric
• 1 teaspoon runny honey
• 2 heaped teaspoons rogan josh curry paste
• Half a 400g tin of light coconut milk
• 4 tablespons fat-free natural yoghurt, to serve
• 1 lemon
Ingredients – Sides:
• 300g wholegrain or basmati rice
• 5 cardamom pods
• Approx 200g green or yellow beans (frozen or fresh)
• Approx 200g frozen peas
• 2 uncooked poppadoms
• Put the lentils, garam masal, mince and seasoning into a bowl, then mix and scrunch together with clean hands.
• Roll golfball-sized chunks into balls or logs.
• Heat oil in a frying pan and fry meatballs until golden.
• Put the rice into a casserole pan with two cups of boiling water and the cardamom pods. If using fresh beans add them now, or if using frozen wait until you had the peas. Prepare the curry while you wait for the rice to cook.
• Blitz the tomatoes with a food processor; add the ginger, spring onions, half the chilli, coriander stalks (keep the leaves for later), turmeric honey, curry paste and coconut milk. Process until combined, then pour into a kofta pan.
• Bring to the boil, then simmer and season to taste. Add the meatballs.
• Add the frozen greens to the rice, mix it all up and give it a few more minutes to defrost.
• Crack up the poppadoms and pop them in the microwave (800W) for a minute or two to puff up.
• Finely slice the remaining chilli and coriander leaves and scatter over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice.