Recipe | Lamb Meatball Curry
Who doesn’t love a one pot recipe - keep all the flavours in one dish and of course saves on the washing up. This is a great midweek favourite of mine as it can be made at the last minute involves zero pre-marinating.
Serves 2-3 | Prep: 10 Minutes | Cook: 20 Minutes
Ingredients:
1-2 tbsp oil
3-4 bay leaves
1lb Minced Lamb
2 Onions (chopped)
1 Can Chopped Tomato (puréed)
1-2 tsp salt
1 tsp Ground Coriander
1 tsp Ground Cumin
1-2 tsp Garam Masala
1 tsp Turmeric
1 tsp Red Chilli Powder (or half if you like it less spicy)
2 tsp Crushed Garlic & Ginger
3-4 Green Chillis
Handful of Fresh Coriander (chopped)
Ingredients:
In a bowl, mix through all dry and wet spices into the minced lamb. Use your hands to mix thoroughly for 5 minutes, making sure all the spices and meat have blended well.
Form round balls to your desired size and place on a tray ready to cook.
In a pan add the oil and heat up. As soon as the oil starts to smoke add a bay leaves and chopped onions.
Cook the through until the onions are soft and brown in colour
Add your prepared meatballs and keep them moving in the pan until they are brown all over.
Add the tomatoes and shake into the meatballs, add another teaspoon of garam masala and mic through.
Lower the heat, and put a lid on the pan. Cook until the sauce turns into a rich red/brown colour and reduces a little - this usually takes around 20 minutes.
When ready, add freshly chopped coriander to garnish
Serve with basmati rice and/or naan
