Curry Meatballs Skewers

• 3 tbsp neutral oil
• 1 None onion, peeled and finely diced
• 1 2/3 cup long-grain rice
• 1 tsp curry powder
• 5 1/4 oz (2-3) carrots, peeled and grated
• 1/2 cup frozen peas
• 2 None spring onions, sliced
• 1 None small red bell pepper, seeded and finely diced
• 1 None red chili, seeded and finely chopped
• 1 None (walnut-sized) piece ginger, finely grated
• 1/2 lb ground beef
• 3 tbsp breadcrumbs
• 1-2 tbsp chili sauce
• 1 None egg
• 1 cup plain yogurt
• 2 tbsp plus 4 tsp olive oil
• 4 None wooden skewers

1. 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.
2. 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.
3. 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.

neutral oil, onion, longgrain rice, curry powder, carrots, frozen peas, spring onions, red bell pepper, red chili, ginger, ground beef, breadcrumbs, chili sauce, egg, plain yogurt, olive oil, wooden skewers

Taken from recipes-plus.com/api/v2.0/recipes/28157 (may not work)