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Lamb Meatballs in a Spicy Curry

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

I used to be a bit overwhelmed by the amount of spices needed to cook a curry, and with a 3 1/2-year-old and a 1-year-old, I’m really time poor. I want easy, everyday dishes, but I certainly don’t want to compromise on taste. This is a great weekday family curry recipe for those with busy lives.

Ingredients

  • 1-⅔ pound Lamb Mince
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Grated Fresh Ginger
  • 1 teaspoon Salt
  • 2 Tablespoons Butter Or Ghee
  • 1  Large Onion, Peeled And Finely Diced
  • 4 cloves Garlic, Peeled And Crushed
  • 4 Tablespoons Madras Paste
  • 1 cup, 4 tablespoons, ¾ teaspoons, 1-⅞ pinches Boiling Water
  • 2 Tablespoons Tomato Paste
  • ½ cups Coriander Leaves, Roughly Chopped

Preparation

1. In a large bowl, add the mince, cumin, ginger and salt, and using clean hands, mix until combined. With wet hands to prevent sticking, roll into tablespoon-sized balls.

2. In a large frying pan, on a medium heat, melt the butter and brown the meatballs, turning for 2-3 minutes. Remove and drain on a paper towel. Set aside.

3. Using the same pan (add more butter if needed), fry the onion and the garlic until soft.

4. Add the Madras paste, mix through and fry for a further minute. Add the water and stir through.

5. Add the tomato paste, stir, bring sauce back to the boil, then simmer, covered, for 10 minutes until thickened.

6. Drop the meatballs into the sauce and simmer for 5 minutes.

7. Serve on rice and/or with roti, scatter coriander and add a dollop of natural yoghurt or store-bought raita.

Notes:
1. You can make most of this curry ahead of time, just hold back dropping the browned meatballs into the sauce until five minutes before serving.
2. You could add some greens to the dish, Add frozen peas or spinach into the sauce 5 minutes before serving.
3. Chicken mince will also work well with the flavours of this dish.
4. This curry sauce freezes well.

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2 Reviews

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BradleyFarms on 8.28.2015

Amazing! This was so good, that we decided to add it to our regular meal rotation. I didn’t have the Madras paste, so I, too, found a recipe to make it from scratch. I ended up using lamb sausage that we had on hand & adding the cumin and ginger made it that much better. Was a little spicy, but not hot. If you wanted to turn up the heat, you could add a little more cayenne to your madras. I held back since I was feeding kids.

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CodieD on 5.29.2013

LOVED it! I found a homemade madras paste recipe on TK and made this over the weekend. My husband loved it and said I could make it anytime. I am super excited to try this with chicken sometime. I only wish ours had more sauce. We had to do 2 lbs of lamb because of packaging in our small town. I think I would add serrano or jalapeno to make it spicier next time. YUM!

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