Indian Lamb Meatball Curry

Serves 4. Per serve: 256 calories, 1071 kJ, 34.51g protein, 1.18 fibre

INGREDIENTS:

• 640g lean minced lamb
• 1 small onion finely chopped
• 1 garlic clove, crushed
• 2cm piece ginger, grated
• ½ teaspoon chilli powder
• 1 teaspoon ground coriander
• 2 tablespoons chopped fresh coriander
• 1 egg

SAUCE:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2cm piece of ginger, grated
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 cinnamon stick
• 400g can chopped tomatoes
• Chopped coriander

METHOD:

1. Preheat oven to 200°C.
2. To prepare the meatballs place all ingredients in a food processor and pulse until just combined.
3. Form into small balls and place on a baking tray or roasting tin. Bake for 15-20 minutes or until just cooked.
4. To make the sauce, heat the oil in a frying pan and fry the onions until well coloured.
5. Combine the ginger, garlic, and ground spices in a bowl with 2 tablespoons of water. Add this spice mix with the cinnamon to the onions and fry until fragrant then add the tomatoes and ½ cup of water. Simmer for 5 minutes then add the meatballs in a single layer. Simmer for 15-20 minutes or until sauce is thickened. Serve with Cauliflower Rice or Notatoes