Indian or Italian food tonight? Why not combine these two great cuisines and try our Spicy Lamb Meatball Curry!
It’s so easy to make your own curry from scratch. And you just need one spice in the cupboard to get things started – garam masala.
If you haven’t tried garam masala before, you’ll find it in the spice section at your local supermarket.
One whiff will transport you to an Indian restaurant. It is a blend of ground spices; normally these include peppercorns, cloves, cinnamon, cumin and cardamom (but it varies depending on the country and area of origin).
Curry is a great dish for this time of year as the nights are getting cooler. Warm up from the inside out with this healthy yet family friendly dish. You may wish to omit the chilli if your kids are not spice fans.
Don’t be put off by the long list of ingredients, you might find that you have most of it in the pantry already.
Ingredients:
- 500g lean minced lamb (you could also use beef mince)
- 1 tsp crushed garlic
- 1 large onion, finely chopped
- 1 tsp fresh red chilli, finely chopped (optional)
- ½ tsp pepper
- 1 tsp garam masala
- 1 egg
- 1 tsp olive oil (or coconut oil)
- 1 tsp cumin seeds
- 1 tsp finely chopped fresh ginger
- 1 x 400g can diced tomatoes
- 1 tsp tomato puree (or use tomato sauce)
- ½ tsp ground turmeric
- ½ cup water (optional)
- 2 cups of cooked brown or white rice, to serve
- 4 tbsp natural yoghurt, to serve (optional)
- Coriander, to garnish (optional)
Method:
- In a large bowl, mix the mince, garlic, half of the onion, pepper, garam masala and egg together.
- Use wet hands to shape the mixture into 24 meatballs and set aside on a plate.
- Heat up your grill on a high heat and line the bottom of the grill tray with foil.
- Place the meatballs on the grill tray, allowing the fat to drip through to the foil.
- Reduce the heat to medium and grill the meatballs for around 10-15 minutes, turning occasionally, until browned.
- In a frying pan heat your olive oil over medium heat, and then add the cumin seeds, chilli (if using) and the remaining onion.
- Cook for 5 minutes, and then stir in the ginger.
- Add the tinned tomatoes, tomato purée and turmeric and cook for 10 minutes or until the sauce has thickened.
- Place your cooked meatballs into the sauce, reduce the heat and simmer for 20 minutes, adding the water if you like it saucy.
- Serve with rice and dollops of natural yoghurt. Garnish with coriander.
- Serves: 6. Calories per serve: 339.
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