Lamb Meatball Curry

4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"From Recipe+ and their mid week meal feature. They also suggested you could use balti or rogan josh curry paste instead of korma and use pumpkin in place of kumara/sweet potato. Serve with basmati rice and pappadums. After having made this dish I have made this dish using rogan josh curry paste I have made a few minor changes and I felt the amount of sweet potato/kumara was way too much ratio wise otherwise quite enjoyable and very easy to make."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (397 g)
  • Calories 607
  • Total Fat - 44 g
  • Saturated Fat - 15.9 g
  • Cholesterol - 102.3 mg
  • Sodium - 735.9 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 3.1 g
  • Sugars - 17 g
  • Protein - 29 g
  • Calcium - 214.9 mg
  • Iron - 3.2 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.2 mg

Step 1

Combine mince and garlic in a medium bowl and season with salt and pepper and mix well.

Step 2

Roll level tablespoons of mince mixture into balls.

Step 3

Heat oil in a large deep grying pan over high heat and add meatballs and cook and turn for about 5 minutes or until browned all over and remove from the pan.

Step 4

Add onion to pan and cook and stir over moderate heat for 5 minutes or until soft and then add curry paste and cook and stir for 1 minute or until fragrant.

Step 5

Stir in stock and coconut milk and bring to the boil and then add kumara and cover and cook over moderate heat for 10 minutes.

Step 6

Return meatballs to pan and add beans and cook curry covered for 10-15 minutes or until kumara is tender and meatballs are cooked.

Step 7

Spoon rice into shallow serving bowls and top with meatball curry and serve with the pappadums.

Tips & Variations


No special items needed.

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