Indian Meatball Sub

Name: Indian Meatball Sub
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian, Asian
Ingredients: 500g 20% fat lamb mince; 1 medium white onion; Handful coriander; 2 Chillies; 8 cloves garlic; Thumb ginger; 1 lime; 1 tsp salt; 1/2 tsp MSG; 2 tsp turmeric; 2 tsp cayenne pepper; 1 tbsp garam masala; 1 tbsp curry powder; 1 tbsp smoked paprika; 1 tsp sugar; 3 tbsp panko crumbs; 2 egg yolks; 25g butter; 400g strong bread flour; 1 tsp salt; 1/2 tsp nigella seeds; 1 tbsp yogurt; 250ml room temp water; 1 tsp dry active yeast; 1 tsp sugar; 50g butter; 2 tbsp olive oil; Handful coriander; 8 cloves garlic; Salt and pepper

21 steps

Prep:10minCook:15min

Seekh Kebab Style Meatballs in a butter chicken sauce in a Garlic Naan Sub with cheese, mint sauce, and crunchy bits

Updated at: Thu, 17 Aug 2023 09:47:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1751.4 kcal (88%)

Total Fat113.3 g (162%)

Carbs124.6 g (48%)

Sugars18.2 g (20%)

Protein59 g (118%)

Sodium1927.6 mg (96%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

The Meatballs

Step 1

Freeze the butter

Step 2

Finely dice the onion, coriander, chillies, garlic and ginger and add into the lamb mince along with the juice of the lime

Step 3

Add the salt, spices, sugar, panko and egg yolks and thoroughly mix and churn to a meaty paste

Step 4

Finely grate in the frozen butter and mix it through

The Garlic Naan Buns

Step 5

Mix the water yeast and sugar and let sit for 10 minutes

Step 6

Combine in a bowl with the flour, salt, nigella seeds and yogurt and knead for 10 minutes

Step 7

Let sit in a bowl covered with cling film for 1-2 hours til doubled in size

Step 8

Split into 4 then ball up and onto a floured tray and let rise for a further 1-2 hours til doubled in size

Step 9

Mince the garlic and dice the coriander and combine with the butter, oil, salt and pepper to make the garlic butter

Step 10

Stretch out into a sub shape and bake in a 400C pizza oven for 90 seconds rotating twice, then brush with the garlic butter and back in for 20 seconds

Step 11

OR in a very hot thick based pan and fry for 3 minutes, then under a grill for 2 minutes, brush with garlic butter and back under for 1 minute

Step 12

OR bake in a 240C oven for 10 minutes, brush with garlic butter and back in for 2

The Butter Chicken Curry Sauce

Step 13

Slice the onion and fry in ghee on a medium heat for 4-5 minutes til soft then add the garlic, ginger, salt, spices and tomato purée and fry for another 2 minutes

Step 14

Add the chopped tomatoes, ketchup, mango chutney, cashew nuts, and wash out the tomato can with water and add this in too and simmer for 30 mins

Step 15

Blend up to a smooth sauce and stir through cream, fenugreek and butter