how to make award winning Tandoori meatballs with spiced carrot mash

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tandoori meatballs with spiced carrot mash. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tandoori meatballs with spiced carrot mash is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tandoori meatballs with spiced carrot mash is something that I’ve loved my entire life.

Table of Contents


  • 2 1/2 tablespoons tandoori paste
  • 2/3 cup (190g) thick Greek-style yoghurt, plus extra to serve
  • 1 tablespoon tomato sauce (ketchup)
  • 650g lean beef mince
  • 2 tablespoons chopped coriander
  • 3cm piece ginger, grated
  • 3 garlic cloves, crushed
  • 3 carrots, thickly sliced
  • 1 tablespoon olive oil
  • 1/2 lemon, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups (180g) frozen peas
  • 1/4 bunch mint, leaves picked


  • Step 1
    Preheat oven to 180°C and line a baking tray with baking paper.
  • Step 2
    Combine tandoori paste, yoghurt and tomato sauce in a bowl, then season. Place mince, coriander, ginger and garlic in a large bowl, season, then combine well with your hands. Roll into 16 balls, then coat in yoghurt mixture. Place meatballs on the tray and bake for 20-25 minutes until cooked through.
  • Step 3
    Meanwhile, cook the carrot in a saucepan of boiling, salted water for 15 minutes or until tender. Drain and return to the saucepan with the oil, lemon juice and dried spices, then mash and season. Cook the peas in a separate saucepan of boiling, salted water for 1 minute or until tender, then drain.
  • Step 4
    Serve meatballs with mash, peas, mint and extra yoghurt.

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