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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve. | 2. Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl. | 3. Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate. | 4. Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute. | 5. Add tomato, stock and 1/4 cup water. Bring to the boil. | 6. Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens. | 7. Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain yogurt	1	cup		-	-	-	-
mint leaf	3/4	cup	chopped	-	-	-	-
red lentil	1/2	cup	dried	343.68	60.576	22.9536	2.0832
lamb	750		ground	908334.0	0.0	57425.76	73449.18
brown onion	1		grated	-	-	-	-
curry paste	2	tablespoons	mild	-	-	-	-
tomato	400	g	diced	72.0	15.56	3.52	0.8
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
water	1/4	cup		0.0	0.0	0.0	0.0
rice			steamed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.