Curried lamb meatballs

Curried lamb meatballs

By
From
Indian Food Made Easy
Serves
4
Photographer
Vanessa Courtier

This delicious curry with its light, floating meatballs was one of my favourite childhood dishes. It conjures up memories of a pot of bubbling gravy with each bursting bubble releasing the fragrant scent of a well-blended and perfectly cooked masala. This is a great dish for the whole family without the chilli (add a little paprika for colour). Serve with basmati rice or with buttery noodles.

Ingredients

Quantity Ingredient
1 medium-large onion, peeled and finely chopped
3 tablespoons vegetable oil
2 bay leaves
1 small shard cinnamon
2 1/2 medium cooking tomatoes
8g fresh ginger, peeled
10g garlic, peeled
800ml water
1/2 teaspoon turmeric
1/4-3/4 teaspoon red chilli powder, or to taste
2 teaspoons coriander powder
1 teaspoon garam masala
salt, to taste
good handful fresh coriander stalks and leaves, chopped

Meatballs

Quantity Ingredient
400g lamb mince
2 tablespoons finely chopped fresh coriander leaves and stalks
3/4 teaspoon garam masala
1 teaspoon finely chopped ginger
10g garlic, peeled and finely chopped
1 large egg
1/2 teaspoon salt

Method

  1. Mix all the ingredients for the meatballs, adding 3 tablespoons of the chopped onion.
  2. Heat the oil in a deep non-stick saucepan. Add the bay leaves, cinnamon shard and remaining chopped onion and fry until the onion is golden brown.
  3. Meanwhile, purée the tomatoes, ginger and garlic and add to the pan. Cook over a medium heat until the oil comes to the surface, about 7–8 minutes, then add 200ml of the water and continue cooking until all the water has evaporated. Stir-fry this paste for 3 minutes, then add the powdered spices and salt. Add the remaining water, cover, bring to a boil and simmer for 5–6 minutes while you form walnut-sized meatballs from the mince.
  4. Add the meatballs to the pan, cover and simmer for 20 minutes, shaking the pan every so often but do not stir as the meatballs can break. Add the coriander, shake the pan and serve.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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