Indian Lamb Meatball Curry

Serves 4, 325 calories per serve


  • 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


  • 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
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • Chopped coriander

Indian Lamb Meatball Curry


  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.

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