Sri Lankan Beetroot Curry with Lamb Koftas & Turmeric Rice
Beetroot might not be the first vegetable that springs to mind when you think of a curry but once you've tried it, you won't forget it! Sri Lankan
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ballymaloefoods.ie.
Cooking tools:
- Skewer
- Saute pan
- Skillet
- Saucepan
- Pitcher
- Stove
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
- Colander
- Can opener
- Serving platter
- Plate
Ingredients
- Ballymaloe Diced Irish Beetroot (415g jar)
- 400g tomatoes (chopped)
- 2 tbsp mild, medium or hot curry paste
- 150ml natural yoghurt
- 500g lean lamb mince
- 1 tbsp mild, medium or hot curry paste
- 1 spring onion (finely chopped)
- 1 garlic clove (crushed)
- Large handful of mint leaves (half of them finely chopped)
- 1 tbsp sunflower oil
- 300g basmati rice
- 1 tbsp turmeric powder
- 75g baby spinach
- Sea salt & freshly-ground black pepper
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