Lamb Meatball Curry

Fri, 27 November 2020

Lamb Meatball Curry

(serves 6 – 8)

 

Ingredients:

 

For the Meatballs:

450g lamb mince

1 egg, lightly beaten

1 medium onion, peeled and chopped very fine

1 x 1.25cm piece fresh root ginger, peeled and chopped very fine

2-3 garlic cloves, peeled and chopped very fine

1-2 green chillies (adjust to taste. If you do not have green chillies, add red chillies to taste)

1½ teaspoons salt, or to taste

½ teaspoon freshly ground black pepper

A few fresh coriander leaves (or mint if you prefer) chopped very fine

 

For the Curry:

2 tablespoons vegetable oil, for cooking

1 medium onion, peeled and roughly chopped

2-3 garlic cloves, peeled and chopped and roughly chopped

1 x 2.5cm piece fresh root ginger, peeled and roughly chopped

1 teaspoon cumin seeds

1 level teaspoon garam masala

½ teaspoon turmeric

2-3 large cardamoms, broken slightly with a mortar

6 whole cloves

2 bay leaves

1 x 5cm piece of cinnamon stick 

Salt, to taste

2/3 medium tomatoes, finely chopped, or use 200 grams chopped tinned tomatoes

2 teaspoons tomato puree

425ml pint water (adjust for how thick you want the curry to be)

3 tablespoons freshly chopped coriander leaves

 

For a creamy sauce add ½ cup/125 ml light cream/single cream or make cashew nut cream (add hand full of cashew nuts and half cup of water and blend into a thick creamy milk liquid). 

 

Method:

1. In a large bowl combine lamb, ginger, chilis, garam masala, turmeric, cumin powder coriander, black pepper, chilli powder, salt and plain yogurt.
2. Roll into golf ball-sized meatballs and fry in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.
3. Heat the oil in a pan, then add the whole spices. Cardamoms, cloves, bay leaves, cinnamon stick, cumin seeds, when all begin to sizzle, Add onions, garlic, ginger, chillies and chopped coriander stalks and cook over low heat without browning for 5 minutes, stirring occasionally. 
4. Add dry spices and stir for a minute, then add canned tomatoes and tomato puree, stir to combine, Cook until the oil separates or the mix looks shiny.
5. Return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes, stirring once in a while to avoid burning. 
6. In the last few minutes add light cream and taste for salt, add more if necessary.
7. Sprinkle with chopped coriander leaves. & Serve with basmati rice, naan or chapatis.