Lamb Meatball Curry

10 Ingredients

Number of servings

4

350grams lamb mince
5centimeters ginger, peeled, grated, divided
4 cloves garlic, peeled and minced, divided
1 large onion, peeled and diced, divided
1/2 bunch coriander, stalks included, finely chopped
1tablespoons canola oil
1tablespoons garam masala, peeled and minced
1 medium green chilli, finely sliced
400grams chopped tomatoes
2tablespoons natural yoghurt (to serve)

Description

Lamb meatball curry is juicy and tender without the long cooking time needed for other lamb cuts.

Method

Step 1 of 4

Place the lamb mince, half of the ginger and garlic, chopped coriander stalks and half of the diced onion in a bowl and mix well. Roll into 20 meatballs and set aside on a plate.

Step 2 of 4

Heat the oil in a large pan on medium high heat and cook the meatballs for 5 minutes to brown on all sides. Remove from the pan and set aside. Add the rest of the onion and cook for 2-3 minutes. Stir in the remaining garlic, ginger and chilli and cook for 2 minutes.

Step 3 of 4

Add the garam masala and cook for 1 minute. Pour over the chopped tomatoes and half a can of water and bring to the boil, reduce the heat and simmer for 5 minutes. Add the meatballs back into the pan and simmer, covered for 15 minutes, stirring halfway through.

Step 4 of 4

Serve with fresh coriander and dollops of natural yoghurt on top.