Indian Lamb Meatball Curry
Serves 4, 325 calories per serve
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
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Chopped coriander
METHOD:
- Preheat oven to 200°C.
- To prepare the meatballs place all ingredients in a food processor and pulse until just combined.
- Form into small balls and place on a baking tray or roasting tin. Bake for 15-20 minutes or until just cooked.
- To make the sauce, heat the oil in a frying pan and fry the onions until well coloured.
- 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.
