Lamb Meatballs in a Spicy Curry

• 1-23 pound Lamb Mince
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Grated Fresh Ginger
• 1 teaspoon Salt
• 2 Tablespoons Butter Or Ghee
• 1 Large Onion, Peeled And Finely Diced
• 4 cloves Garlic, Peeled And Crushed
• 4 Tablespoons Madras Paste
• 1 cup, 4 tablespoons, 3/4 teaspoons, 1-78 pinches Boiling Water
• 2 Tablespoons Tomato Paste
• 1/2 cups Coriander Leaves, Roughly Chopped

1. 1.
2. In a large bowl, add the mince, cumin, ginger and salt, and using clean hands, mix until combined.
3. With wet hands to prevent sticking, roll into tablespoon-sized balls.
4. 2.
5. In a large frying pan, on a medium heat, melt the butter and brown the meatballs, turning for 2-3 minutes.
6. Remove and drain on a paper towel.
7. Set aside.
8. 3.
9. Using the same pan (add more butter if needed), fry the onion and the garlic until soft.
10. 4.
11. Add the Madras paste, mix through and fry for a further minute.
12. Add the water and stir through.
13. 5.
14. Add the tomato paste, stir, bring sauce back to the boil, then simmer, covered, for 10 minutes until thickened.
15. 6.
16. Drop the meatballs into the sauce and simmer for 5 minutes.
17. 7.
18. Serve on rice and/or with roti, scatter coriander and add a dollop of natural yoghurt or store-bought raita.
19. Notes: 1.
20. You can make most of this curry ahead of time, just hold back dropping the browned meatballs into the sauce until five minutes before serving.
21. 2.
22. You could add some greens to the dish, Add frozen peas or spinach into the sauce 5 minutes before serving.
23. 3.
24. Chicken mince will also work well with the flavours of this dish.
25. 4.
26. This curry sauce freezes well.

ground cumin, fresh ginger, salt, butter, onion, garlic, madras paste, water, tomato paste, coriander leaves

Taken from tastykitchen.com/recipes/main-courses/lamb-meatballs-in-a-spicy-curry/ (may not work)