Masala Lamb Meatballs Creamy Curry Recipe by Soulful & Healthy

Shilpa is one of Ireland’s top food bloggers and is know for her excellent food styling & photography. The mission is to share her Clean Eating journey and regularly features Healthy Recipes on TheTaste. We hope you enjoy this month’s Masala Lamb Meatballs Creamy Curry dish.

Ingredients

For the Meatballs –

○ 500 grams extra lean lamb mince
○ 1 1⁄2 cup wholewheat breadcrumbs
○ 1 egg
○ 1 tbsp ginger and garlic paste
○ 1 tsp ground turmeric
○ 1 tsp ground coriander
○ 1 tsp ground cumin
○ 1⁄2 tsp garam masala
○ 1 tsp red chilli powder or paprika
○ Salt and pepper to season

For the sauce –

○ 4 to 5 shallots or one large onion chopped
○ 5 to 6 tomatoes chopped
○ 1 tbsp ginger and garlic paste
○ 1 tsp ground turmeric
○ 1 tsp ground coriander
○ 1 tsp ground cumin
○ 1⁄2 tsp garam masala
○ 1 tsp red chilli powder or paprika
○ 2 tbsp tomato puree
○ 250 ml light cream or lactose free cream
○ Salt and pepper to season
○ 1 tbsp ghee or oil, plus 1 tsp to fry the meatballs
○ 1 cup water
○ Chopped fresh coriander to serve

INSTRUCTIONS

  1. Add all the ingredients under the meatballs section in a large mixing bowl
    and give it a good mix, use your hands and combine all the ingredients
    well.
  2. Take about a tsp of the mixture and make small size balls. Now heat the
    oil or ghee in a non stick pan, fry the meatballs for about 5 minutes until
    nicely browned on all sides, set aside.
  3. In the same pan add the rest of the ghee or oil then toss in the the shallots
    and saute and for 3 to 5 minutes.
  4. Add the tomatoes and fry for about 5 mins, until soft. Add the tomato
    puree and spices and mix well, saute for another 2 mins.
  5. Add the meatballs in and mix well, add water and cover and let it simmer
    for about 10 mins on low heat. If the gravy becomes thick at this stage,
    add some more water.
  6. Add the cream and give everything a good mix, turn off the heat and let it
    simmer for a few seconds. Remove from heat immediately.
  7. Garnish with coriander and serve with cooked basmati rice or naan. Enjoy!

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