Boulettes de Moutons aux Epinards Recipe

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Boulettes de Moutons aux Epinards
  • Chef: Chef Raja, Satsang Restaurant, Pondicherry
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Minced meat balls doused in a creamy tomato and spinach curry. Served with steamed rice.

Ingredients of Boulettes de Moutons aux Epinards

  • 150 gm minced meat
  • Marinade:
  • Salt and pepper
  • 1 tsp garlic paste
  • 1 tsp refined flour
  • Main preparation:
  • 2 Tbsp refined oil
  • 2 Tbsp onions, chopped
  • 2 Tbsp tomatoes, chopped
  • 1 tsp parsley, chopped
  • 3 tsp spinach, chopped
  • Pinch of nutmeg
  • 1/4 cup of cream

How to Make Boulettes de Moutons aux Epinards

  • 1.Mix minced meat with salt, pepper powder, garlic and refined flour.
  • 2.Shape the meat into a palm sized ball.
  • 3.Now fry the meatballs on low flame for about 5 minutes and keep them aside.
  • 4.Heat oil in pan. Add chopped onions, tomatoes, parsley, spinach, nutmeg, fried meat balls and cream.
  • 5.Cover the pan and cook for about 20 minutes.
  • 6.Boulettes de Moutons aux Epinards is ready.
  • 7.Serve hot with rice.