Lamb masala meatball curry
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Lamb masala meatball curry

By Chelsie Collins

This meaty one-pot has a mouthwateringly rich and spicy sauce, makes up 2 of your 5-a-day and is freezable in the unlikely event you have leftovers!

  • Prep:20 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 408
  • fat 28g
  • saturates 16g
  • carbs 12g
  • sugars 9g
  • fibre 5g
  • protein 23g
  • salt 0.2g

Ingredients

  • 1 tbsp fennel seed, toasted
  • 2 garlic cloves, finely grated
  • thumb-sized piece ginger, finely grated
  • 2 green chillies, deseeded and finely chopped
  • 1 onion, finely chopped
  • 60g desiccated coconut
  • 400g lamb mince
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tsp grated ginger
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 400g can chopped tomatoes
  • 1 tbsp coconut yogurt
  • ½ small pack coriander, roughly chopped
  • rice or naan, to serve

Method

  1. Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.

  2. Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.

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