Meatballs are so easy to prepare, loved by adults and kids alike and tasty pretty darn amazing. When you combine them with a traditional Indian curry recipe, well, you'd be hard pushed to find a more popular dish. Your guests be fighting over the last meatball!
Ingredients
For the Meatballs -
- 500 grams our extra lean lamb mince - get yours here.
- 1 1⁄2 cup wholewheat breadcrumbs
- 1 egg
- 1 tbsp ginger and garlic paste
- 1 tsp Ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1⁄2 tsp Garam masala
- 1 tsp red chilli powder or paprika
- Salt and pepper to season
For the sauce -
- 4 to 5 shallots or one large onion chopped
- 5 to 6 tomatoes chopped
- 1 tbsp ginger and garlic paste
- 1 tsp Ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1⁄2 tsp Garam masala
- 1 tsp red chilli powder or paprika
- 2 tbsp tomato puree
- 250 ml light cream
- Salt and pepper to season
- 1 tbsp ghee or oil, Plus 1 tsp to fry the meatballs
- 1 cup water
- Fresh coriander to serve
Method -
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Add all the ingredients under the meatballs section in a large mixing bowl and give it a good mix, it is better to use your hands and combine all the ingredients well.
- Take about a tsp of the mixture and make small size balls. Now heat the oil or ghee in a non stick pan or skillet, fry the meatballs for about 5 minutes until nicely browned on all sides. When done set aside.
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In the same pan add the rest of the ghee or oil then toss in the the shallots and saute and for 3 to 5 minutes.
- Add the tomatoes and fry for about 5 mins, until soft. Add the tomato puree and spices and mix well, saute for another 2 mins.
- Toss the meatballs in and mix well, add water and cover and let it simmer for about 10 mins on low heat. If the gravy becomes thick at this stage, add some more water.
- Add the cream and give everything a good mix, turn off the heat and let it simmer for a few seconds. Remove from heat immediately.
- Garnish with coriander and serve with cooked basmati rice or naan. Enjoy!
