Recipe: Lamb meatball curry

Having lived in Tooting, South-West London, for several years I have been spoiled for choice when it comes to curries. Tooting is a bit of a mecca for Indian restaurants and I have always been fascinated with the depth and layers of flavours curries usually have. I have not really had the courage to recreate the flavours myself as the recipes usually seems to require a much larger spice cupboard than mine. So I was surprised when I realised that I could actually make this recipe without having to buy lots of new spices (which I would probably only end up using once anyway). I was really happy with how it tasted too (spicy from the chillies and sweet from the coconut) and it only took about an hour from I began grating ginger until it was ready to be served.

You will notice the lack of coriander on the photos – coriander, either you hate it or love it – and I hate it.

 

Ingredients

Meatballs

1/2 tbsp fennel seeds, toasted and crushed in a mortar
2 garlic cloves, grated
thumb-sized piece ginger, grated
2 green chillies, deseeded and finely chopped
1 onion, finely chopped
40 g desiccated coconut
400g lamb mince

Sauce

1 tbsp olive oil
1 onion, finely chopped
1 tsp ginger, grated
1 tbsp garam masala
1 tsp turmeric
400g can chopped tomatoes (or passata)
1 tbsp coconut yoghurt

a handful of coriander (if you love it)

Prepare fennel seeds, ginger, garlic and onions. Put all of the meatball ingredients in a bowl and combine everything together. Roll into 20 balls, transfer to a plate. Cover and leave to chill until needed.

Heat the oil in a pan over low heat and fry the onion, ginger and spices for 10 minutes or until the onions are softened. Keep an eye on it as you don’t want it to burn. Tip in the tomatoes – rinse the can with a splash of water and add to the pan. Bring the sauce to a boil on a high heat.
Drop in the meatballs and reduce to a low heat. Cover and let it simmer for about 20 minutes or until the the meatballs are cooked. Don’t worry if they fall slightly apart, it helps thickening the sauce. When they are done mix through the yoghurt. 

Serve straight away with cauliflower rice (and scatter with coriander)

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