Go Back

Lamb Meatball Curry

Course: Side Dish
Cuisine: Indian

Ingredients

For the meatballs:

  • Lamb mince – 1 kg
  • Onion – 1 large finely chopped
  • Ginger – 1 inch grated
  • Garlic – 2 cloves grated
  • Green chilli – 1 finely chopped
  • Coriander leaves – ½ cup finely chopped
  • Salt – to season
  • Carrom seeds – ½ tsp

For the gravy:

  • Cumin seeds – ½ tsp
  • Onion – 2 medium finely chopped
  • Ginger – 1 inch grated
  • Garlic – 2 cloves grated
  • Turmeric powder – ½ tsp
  • Tomatoes – 3 finely chopped
  • Green chilli – 1 finely chopped
  • Salt – to season
  • Vegetable oil – 3 tbsp
  • Coriander leaves – ½ cup finely chopped

Masala powder – ½ tsp

  • Bay leaf – 1
  • Cloves – 4
  • Cinnamon – 1 inch bark

Instructions

  • 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.