Indian Meatball Curry | Recipe | Simply Beef & Lamb

Name: Indian Meatball Curry | Recipe | Simply Beef & Lamb
Ingredients: 450g lamb mince; 1 egg, lightly beaten; 1 medium onion, peeled and roughly chopped; 1 x 1.25cm piece fresh root ginger, peeled; 2-3 garlic cloves, peeled; 1-2 green chillies (adjust to taste. If you do not have green chillies, add red chillies to taste); 1½ teaspoons salt, or to taste; ½ teaspoon freshly ground black pepper; A few fresh coriander leaves (or mint if you prefer); 2 tablespoons vegetable oil, for cooking; 1 x 2.5cm piece fresh root ginger, peeled and roughly chopped; 1 teaspoon cumin seeds; 2-3 large cardamoms, broken slightly with a mortar; 6-8 whole black peppercorns; 6 whole cloves; 2 bay leaves; 1 x 5cm piece of cinnamon stick or cassia bark; ½ teaspoon ground coriander; ½ teaspoon ground turmeric; 1 teaspoon mild ground sweet paprika, for colour; Salt, to taste; 2 medium tomatoes, finely chopped, or use 200 grams chopped tinned tomatoes; 2 teaspoons tomato puree; 425ml pint water (adjust for how thick you want the curry to be); 1 level teaspoon garam masala; 2 tablespoons freshly chopped coriander leaves

www.simplybeefandlamb.co.uk

Indian Meatball Curry This recipe, courtesy of Mamta Gupta, is a delicious, authentic lamb meatball curry that is straighforward to cook with amazing results.

Keywords

View full recipe on www.simplybeefandlamb.co.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.simplybeefandlamb.co.uk.

Share this recipe:

Cooking tools:

Food processor
Mortar and pestle
Mixing bowl
Airtight container
Refrigerator
Pan
Stove
Spoon
Chef's knife
Cutting board
Measuring spoon
Serving platter

Ingredients

450g lamb mince
1 egg, lightly beaten
1 medium onion, peeled and roughly chopped
1 x 1.25cm piece fresh root ginger, peeled
2-3 garlic cloves, peeled
1-2 green chillies (adjust to taste. If you do not have green chillies, add red chillies to taste)
1½ teaspoons salt, or to taste
½ teaspoon freshly ground black pepper
A few fresh coriander leaves (or mint if you prefer)
2 tablespoons vegetable oil, for cooking
1 x 2.5cm piece fresh root ginger, peeled and roughly chopped
1 teaspoon cumin seeds
2-3 large cardamoms, broken slightly with a mortar
6-8 whole black peppercorns
6 whole cloves
2 bay leaves
1 x 5cm piece of cinnamon stick or cassia bark
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 teaspoon mild ground sweet paprika, for colour
Salt, to taste
2 medium tomatoes, finely chopped, or use 200 grams chopped tinned tomatoes
2 teaspoons tomato puree
425ml pint water (adjust for how thick you want the curry to be)
1 level teaspoon garam masala
2 tablespoons freshly chopped coriander leaves