Disclosure: This is a sponsored collaboration with IKEA, however all ideas, opinions, and thoughts are my own.
So just when I thought all my Ikea posts were done, I got asked to participate in an extra surprise challenge – a cook-off!
Ikea recently added a new item to their menu (and shop) in the form of some yummy veggie balls, so we were tasked with creating our own recipe using the balls. Really, anything that involves food is fine by me. So before I knew it a big bag of frozen veggie balls were being couriered to my door, just in time to throw them in the oven for Arlo’s dinner (he approves by the way!).
But that’s not going to be my recipe. I wanted to create something I was excited to eat! So I chose to make a delicious lamb curry with veggie skewers :) YUM.
I first tasted this curry at a friend’s place and have since made it a couple of times at home. It’s always pretty yum, but the addition of the veggie balls gives it a really nice taste and texture. You can choose to eat them straight off the skewer, or take them off and dunk them into the curry sauce.. either way is good :)
So here’s the recipe.. it’s been adapted from this one here. I’ve changed a few little things, as well as halved the recipe as there was only 2 of us eating it.
Lamb Curry with Veggie Skewers
IKEA Vegetable Balls (4-8 per person)
400g lamb cubes
1 onion, chopped
2 garlic cloves, minced
1/2 green chilli, finely chopped
1 1/2 tsp grated ginger
1/2 tbs ground tumeric
3/4 tbs garam masala
3/4 tbs ground cumin
1/2 tbs chilli powder
1/2 tbs plain flour
3 tomatoes, chopped
200mL coconut milk
300mL chicken stock
A handfull of baby spinach leaves
1/2 pomegranate, seeded
Cooked rice to serve
* Tip – prepare and measure out the ingredients before starting, it’ll make it easier as you go.
* I used this cast-iron casserole pot instead of a saucepan, but if you’ve only got a saucepan that’s fine – just simmer it on the stove for an hour instead of putting it in the oven like I mention below.
1. Preheat the oven to 160°C.
2. Heat a cast-iron casserole pot (or large saucepan) over high heat and add one tablespoon of vegetable oil. Add the lamb and cook for 3-4 minutes, or until the lamb is golden-brown all over. Remove and set aside.
3. Reduce the heat and add another tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.
4. Add the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Then add the flour and cook for a further minute.
5. Add the tomatoes and coconut milk and bring to a simmer.
6. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to release any of the good bits that are stuck there.
7. Once the curry has come to a simmer, put the lid on and carefully transfer it to the oven to cook for 1 hour, or until the lamb is tender and cooked through. If you’re doing this in a saucepan, just put the lid on and simmer for 1 hour.
8. When there’s 15 minutes remaining in the cooking time, put the veggie balls on a tray and into the oven.
9. Once the balls are cooked, take them out and thread onto skewers, being careful because they’ll be hot to handle.
10. Skim off any excess fat from the surface of the curry, then add the spinach. Stir until the spinach has wilted.
11. Serve the curry in bowls with steamed rice. Garnish with yoghurt, coriander and pomegranate, and of course your veggie skewers. Dig in!
Thanks so much to the lovely team at Ikea! It’s been so much fun, and I’ve loved testing out the new veggie balls :)
Hope you’ll give this recipe a go too, it’s totally worth it!! x