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Prep 20 min • Cook 30 minutes • Serves 4

Lemon Tahini Beef Meatballs


454g (1 lb) New Zealand Springvale Beef Ground Beef
1 small yellow onion, peeled and finely minced (or grated)
3 cloves garlic, peeled and minced
¼ cup panko or unseasoned breadcrumb
1 large egg, beaten
2 tbsp fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
1 tsp ground cumin
generous pinch each of ground allspice, sea salt and freshly ground black pepper
¼ cup water
2 tsp freshly squeezed lemon juice
1 tsp baking soda
Olive oil to sauté meatballs

Lemon Tahini Sauce
2/3 cup tahini
1 small lemon, juiced
Salt and freshly ground black pepper to taste

Garnish 1 tbsp toasted pine nuts (optional)


In a medium bowl combine beef, onion, garlic, panko, egg, parsley, mint, cumin, allspice, salt, and pepper; in a separate small bowl stir together water, lemon juice and baking soda; pour over beef mixture and mix with a wooden spoon, or your hands to combine, cover and refrigerate for 2 hours or overnight

Remove beef mixture from refrigerator and form into 1” balls, preheat a large non-stick skillet with a drizzle of olive oil; add meatballs and cook over medium heat until all sides are browned and cooked through

To make sauce – whisk together tahini and lemon juice; season with salt and pepper to taste, add a drop of water if mixture is too thick

Pour onto meatballs in skillet, garnish with additional mint and parsley, sprinkle with pine nuts (optional) and serve

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Prep 5 minutes • Cook 1 hour • Serves 4


800g (approx. 1 ¾ lbs) New Zealand Springvale Beef cubes or Steak cut into 1” cubes
1 tbsp canola oil or ghee
1 large or 2 small yellow onions, peeled and finely chopped
3 cloves garlic, peeled and minced
1 tbsp fresh ginger, peeled and minced
1 tbsp garam masala
1 tbsp ground cumin
1 tsp ground turmeric
1 tsp red chili flakes (may be adjusted according to your heat preference)
4 large tomatoes, diced
1 tbsp smooth mango chutney (optional, but is delicious)
¼ cup fresh cilantro (coriander)
Salt and freshly ground black pepper


Add canola oil or ghee to a large saucepan, bring to medium high heat

In batches, brown cubes of beef on all sides and add to a bowl; set aside

Add onions to the saucepan and cook until soft and slightly browned

Add garlic, ginger, garam masala, cumin, turmeric, and chili flakes; stir until

Stir in beef cubes and tomatoes; add just enough of water to cover the beef

Cover and cook over medium heat for approximately 1 hour or until the meat
is tender

Stir in chutney (optional), pour curry into bowls and top with cilantro