Serves 4
Ingredients
Meatballs
500g Lamb Mince
10g Fresh Ginger
1/2 Red Onion
2 Cloves of Garlic
1 Tsp Ground Cumin
25g Ground Almonds
Sea Salt & Freshly Ground Black Pepper
Curry Sauce
1/2 Red Onion, roughly chopped
25g Fresh Ginger
2 Cloves of Garlic
150g Fresh Tomatoes, roughly chopped
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Ground Turmeric
15g Coconut Oil
4 Whole Cloves
4 Cardamon Pods, crushed
3 or 4 Small Pieces of Cinnamon Bark
1-2 Chillies
400ml Coconut Milk
50ml Water
8 Curry Leaves
1 Tsp Garam Masala
Juice of ½ a Lemon
Coriander Leaves, to garnish
Method
To make the meatballs, finely chop the onion, ginger and garlic in a food processor. Add to the lamb mince together with the ground cumin, ground almonds and a little salt and pepper. Mix well to combine. Divide into 20 even sized pieces and roll into balls.
To make the curry sauce, place the red onion, ginger, garlic, tomatoes, ground cumin, coriander and turmeric in a food processor and blitz until a paste is formed. Heat a shallow saute pan, approximately 5cm (2") deep and 25cm (10") in diameter. Heat the coconut oil and then gently fry the spices until their aroma is released. Add the paste and cook for a few minutes. Then, add the coconut milk, water and whole chillies. Stir well, bring up to the boil then cover and gently simmer for 20 minutes, stirring occasionally. Stir in the garam masala, curry leaves and lemon juice and season with salt and pepper.
Pre heat the oven to 180℃/160℃ Fan.
Brown the meatballs in a non stick frying pan. Drain any excess fat on kitchen paper. Place the meatballs in a single layer in the pan with the sauce. Cover and cook in the oven for 30- 40 minutes.
Just before serving garnish with coriander leaves.
Try serving with boiled brown basmati rice and Coconut, Cucumber and Mango Salad.
