Ingredients for Lamb Meatball Curry
- Lamb Mince
- Garlic Clove
- Vegetable Oil
- Brown Onion
- Korma Paste
- Beef Stock
- Light Coconut Milk
- 2 medium sweet potatoes, diced (or 1kg pumpkin, cubed)
- Green Beans
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How to Make Lamb Meatball Curry
- In a medium bowl, gently combine 500g ground lamb with 2 cloves minced garlic. Season generously with salt and pepper. Mix thoroughly.
- Roll the lamb mixture into 1-inch meatballs (approximately 12-15 meatballs).
- Heat 2 tablespoons of vegetable oil in a large, deep frying pan over high heat. Add the meatballs and cook, turning occasionally, for 5 minutes until browned on all sides. Remove the meatballs from the pan and set aside.
- Add 1 medium chopped onion to the pan and cook over medium heat for 5 minutes, or until softened. Stir in 2 tablespoons of korma curry paste (or balti/rogan josh) and cook for 1 minute until fragrant.
- Pour in 400ml chicken stock and 400ml coconut milk. Bring to a boil, then add 2 medium diced sweet potatoes (or 1kg pumpkin, cubed). Cover and simmer over medium heat for 10 minutes.
- Return the meatballs to the pan. Add 1 can (400g) drained chickpeas. Cover and cook for 10-15 minutes, or until the sweet potatoes/pumpkin are tender and the meatballs are cooked through.
- Serve the delicious Lamb Meatball Curry over fluffy basmati rice. Garnish with crispy pappadums for added texture and flavor.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
28g
Fat
66g
Carbs
10g
