Equipment
- 1 Steamer pot
- 1 Large pot or rice cooker
- 1 Large bowl
- 1 Frypan
Ingredients
Rice
- 200 g / 1 cup jasmine rice
- 140 g / 1 cup peas
Meatballs
- 2 cloves garlic
- 500 g lamb mince
- 15 ml / 1 tbsp olive oil
Sauce
- 120 g / ½ cup peanut butter
- 1 tbsp red curry paste
- 2 tbsp honey
- 5 ml / 1 tsp soy sauce
- 15 ml / 1 tbsp apple cider vinegar
- 125 ml / ½ cup coconut milk
Veggies
- 1 carrot
- 1 broccoli
- 1 bunch coriander optional
- 50 g cashews or peanuts optional
Instructions
Before you start
- Bring a steamer pot of hot tap water to a boil.
Cook rice
- In a large pot over high heat add 200 g jasmine rice and 310ml or 1¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. When the rice has 4 minutes of cooking time remaining stir through 140 g peas. Fluff rice with a fork.
Cook meatballs
- Peel and mince 2 cloves garlic. Put the garlic and 500 g lamb mince in a large bowl and season with salt and pepper. Using damp hands and a ⅛ measuring cup, scoop the mixture and shape it into meatballs. Heat 15 ml olive oil in a large frypan over medium-high heat. Cook the meatballs, turning, for 4-5 minutes, until browned. Remove from the pan, reserve the pan on heat.
Make sauce
- Using the reserved pan, combine 120 g peanut butter, 1 tbsp red curry paste, 5 ml soy sauce, 15 ml apple cider vinegar and 2 tbsp honey. Then add 125 ml coconut milk and whisk to combine. Cook, stirring occasionally, for 5 minutes or until slightly thickened (add a splash of water if you prefer a runnier sauce). Add the meatballs to the sauce and cook for 1-2 minutes, or until cooked through. Taste, then season with pepper.
Cook broccoli
- Meanwhile, slice 1 broccoli into florets. Slice 1 carrot in half lengthways then thinly slice. Add the broccoli and carrot to the steamer pot of boiling water. Cook for 4-5 minutes until just tender. Meanwhile, pick the coriander leaves, discarding the stems. Roughly chop the peanuts.
To serve
- Divide the lamb satay meatballs and sauce between plates. Serve with rice and veggies on the side. Sprinkle with peanuts and coriander.
Nutrition
Calories: 701kcal | Carbohydrates: 64g | Protein: 43g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 584mg | Potassium: 1432mg | Fiber: 7g | Sugar: 12g | Calcium: 153mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
sadly not ones you can eat! By continuing on this site we’ll assume you are ok with it. View our