Lamb Meatball Curry….and a year completed as a Melbournian

The latter part of the title first – we are ‘one year old’ in Melbourne now. The decision to move base from India to a new country was not an easy one. It’s been a mixed year so far – with many highs, many lows and a few in-between experiences.

Personally, the biggest high for me was starting this blog – a totally spontaneous, random decision that has become my passion or must I say, my obsession now. I have so many dreams as far as this blog goes but no idea how many will come to fruition. But for sure, I ain’t giving up without a fight!

Coming back to the recipe, as a family, we are simply crazy about meatballs. We can have it at any time of the day and in all forms – as appetizer, in sandwiches, with pasta etc. This dish was just another way to express that love.

Lamb meatball curry - an everyday curry for a delicious meal -

Meatball curries are quite common in India especially in the Northern regions. There are many variations and mostly due to the different spice mixes used. This is a simple recipe by Madhur Jaffrey – who is rightly referred to as the queen bee of the British Indian culinary scene. The meatballs are easy to prepare (you could even make these as a starter skipping the gravy part). The spice mix made from bay leaf, cinnamon and cloves is a simple one but lends a beautiful aroma and flavour to the curry. The carrom/ajwain seeds added to the meatballs not only make it super healthy but also take the flavour quotient a notch higher.

So here’s lamb meatball curry – finger-lickin good!

Lamb meatball curry - an everyday curry for a delicious meal -


For the meatballs:

1. Lamb mince – 1 kg
2. Onion – 1 large, finely chopped
3. Ginger – 1 inch, grated
4. Garlic – 2 cloves, grated
5. Green chilli – 1, finely chopped
6. Coriander leaves – ½ cup, finely chopped
7. Salt – to season
8. Carrom seeds – ½ tsp

For the gravy:

9. Cumin seeds – ½ tsp
10. Onion – 2 medium, finely chopped
11. Ginger – 1 inch, grated
12. Garlic – 2 cloves, grated
13. Turmeric powder – ½ tsp
14. Tomatoes – 3, finely chopped
15. Green chilli – 1, finely chopped
16. Salt – to season
17. Vegetable oil – 3 tbsp
18. Masala powder – ½ tsp
• Bay leaf – 1
• Cloves – 4
• Cinnamon – 1 inch bark
19. Coriander leaves – ½ cup, finely chopped


• To prepare the meatballs, combine all the ingredients 1-8 in a large bowl. Mix well and form small balls. Keep refrigerated for at least 30 minutes.
• In a pan, heat oil and crackle cumin seeds. Saute onions, garlic and ginger till light brown.
• Then add turmeric powder, green chilli and tomatoes; sauté till the tomatoes turn mushy and oils starts to leave the sides of the pan.
• Add the masala powder and enough water to cook the meatballs. Season with salt.
• Bring to boil and add the meatballs. Cook till the meatballs are tender and juicy.
• Remove from heat and garnish with coriander leaves.

Lamb meatball curry - an everyday curry for a delicious meal -






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19 thoughts on “Lamb Meatball Curry….and a year completed as a Melbournian

  1. Vijay Panara February 9, 2018 at 6:09 pm Reply

    wow great content thank you admin

    Liked by 1 person

  2. curryandvanilla September 17, 2017 at 3:26 am Reply

    Congrats on your one year as a Melbournean!! This curry looks amazing; will try this with a vegetarian version of meatballs 🙂

    Liked by 1 person

    • vanyadhanya September 17, 2017 at 1:49 pm Reply

      Thanks so much. I am sure the vegetarian version will also be fantastic.


  3. The Purple Ladle October 10, 2016 at 12:29 pm Reply

    what a gorgeous recipe for the whole family! congrats on a year in oz – very brave moving countries!

    Liked by 1 person

    • vanyadhanya October 10, 2016 at 12:38 pm Reply

      Thanks dear; yup lots of apprehensions but this is a beautiful country so totally pleased we decided on this.


  4. kidgredients October 7, 2016 at 12:05 pm Reply

    This looks so amazing! And congratulations on your one year!

    Liked by 1 person

  5. Vicki @ Boiled Eggs & Soldiers October 7, 2016 at 4:33 am Reply

    Yum, these sound delicious. congratulations on your first year in Melbourne – quite an adjustment for you I’m sure. We are also 1 year in Townsville – it has flown by!


  6. Jo @ Countrylifeexperiment October 7, 2016 at 3:34 am Reply

    We always have lamb mince in the freezer – comes with being sheep farmers – so will definitely be trying this one out!

    Liked by 1 person

    • vanyadhanya October 7, 2016 at 5:36 am Reply

      Wow; surely have a lot to learn from you then regarding lambs.


  7. Vincent Hughes October 6, 2016 at 9:05 pm Reply

    I love your lamb meatball recipe I never cooked lamb before. It sounds easy.

    Liked by 1 person

    • vanyadhanya October 6, 2016 at 10:54 pm Reply

      Thanks Vincent; it is a really simple dish and so is working with lamb mince.


  8. afracooking March 5, 2014 at 9:35 pm Reply

    These meatballs look amazing! I can just smell all those fabulous herbs and spices. Wow!
    I can imagine it must be a quite a roller-coaster ride to settle in a anew country. I lived in Australia for a short while (visited Melbourn once) and found it very different from Europe. I imagine the contrast with India must be even bigger! I hope though you embrace the experience – with all its ups and downs!

    Liked by 1 person

    • vanyadhanya March 5, 2014 at 10:36 pm Reply

      Since I spent my childhood in Dubai, I am sort of used to the big city culture. Even in India, I spent the majority of my time in metro cities so initial adjustments were not really a problem. But what I found really different is the social culture of this place. Its so sleepy headed when compared to Dubai and its high frenzy social life. And plus….hardly any good friends; all my blogger friends are my friends now.


    • vanyadhanya March 6, 2014 at 2:23 am Reply

      hi, I had replied to ur mail. I am planning to put up ur post tomm so could u give the details that I had asked for in the mail?


  9. feedingthesonis March 4, 2014 at 12:29 pm Reply

    Happy anniversary mate…you’re a dinky-di aussie now 😉


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