Tikka Masala Lamb Meatball Curry
Photography by Josh Griggs.
With a ready-made curry paste, dinner is on the table quick smart. I don’t brown the meatballs before adding them to the sauce; one less step to do!
Serves: 4
INGREDIENTS
Meatballs
400 grams lamb mince
2 teaspoons ground cumin
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼ cup each desiccated
coconut and panko breadcrumbs
1 large egg
1 teaspoon sea salt
Sauce
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon each ground ginger and ground turmeric
3 tablespoons purchased
tikka masala paste
½ cup water
400-gram tin crushed tomatoes
METHOD
Meatballs: Place all the ingredients in a large bowl and combine well. Roll into 16 meatballs.
Sauce: Heat the olive oil in a large sauté pan. Add the onion, garlic, spices and the tikka paste then stir in the water. Cover and cook gently for 10 minutes then add the tomatoes and bring to the boil.
Add the meatballs and spoon over a little sauce. Cover and simmer gently for 15 minutes, or until they are fully cooked through.
Serve the meatballs with any of the suggestions listed below.
Serving suggestions:
warm flatbreads
hot cooked rice
toasted coconut
crispy shallots
coconut cream or yoghurt
mint or coriander leaves
lime or lemon wedges
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!