Recipe

Lamb meatball curry

Mar 27, 2013 1:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Lamb meatball curry
  • 500 gram lamb mince
  • 1 clove garlic, crushed
  • 1 tablespoon vegetable oil
  • 1 medium brown onion, finely chopped
  • 1/2 cup korma curry paste
  • 1 cup beef stock
  • 400 gram can light coconut milk
  • 500 gram kumara, cut into 3 cm pieces
  • 200 gram green beans, trimmed, halved diagonally
  • cooked basmati rice and pappadums, to serve

Method

Lamb meatball curry
  • 1
    Combine mince and garlic in a medium bowl. Season with salt and pepper; mix well.
  • 2
    Roll level tablespoons of mince mixture into balls.
  • 3
    Heat oil in a large, deep frying pan over high heat. Add meatballs; cook and turn for 5 minutes or until browned all over. Remove from pan.
  • 4
    Add onion to pan; cook and stir over moderate heat for 5 minutes or until soft. Add curry paste; cook and stir for 1 minute or until fragrant.
  • 5
    Stir in stock and coconut milk; bring to the boil.
  • 6
    Add kumara; cover. Cook over moderate heat for 10 minutes. Return meatballs to pan; add beans.
  • 7
    Cook curry, covered, for 10-15 minutes or until kumara is tender and meatballs are cooked.
  • 8
    Spoon rice into shallow serving bowls. Top with meatball curry. Serve with the pappadums.

Notes

Try using balti or rogan josh curry paste instead of karma. You can also use pumpkin instead of kumara if you like.

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