Meatballs recipe for 4 people, takes only 35 mins; recipe has garlic clove, red chilli, bread, mint, lamb mince, egg, vegetable oil, onion, curry paste, chopped tomato, lamb stock, spinach and basmati rice.
Masala meatball curry
Course: Meatballs
Servings
4
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 2 garlic cloves
- Red Chilli: 1 red chilli, deseeded
- Bread: 1 thick slice white bread
- Mint: small pack mint leaves, reserving some to serve
- Lamb Mince: 400g lamb mince
- Egg: 1 egg, lightly beaten
- Vegetable Oil: 1 tbsp vegetable oil
- Onion: 1 large onion, roughly chopped
- Curry Paste: 1 tbsp masala curry paste
- Chopped Tomato: 400g can chopped tomato
- Lamb Stock: 400ml lamb stock
- Spinach: 100g baby spinach leaves
- Basmati Rice: cooked basmati rice and cucumber & mint raita, to serve (optional)
Directions
- Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
- Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
- Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
- Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.
