Lamb meat ball curry | Kukskitchen

I luv lamb and they are great served alongside soft parathas. Mincing meat makes it very kid friendly I feel as they dont have to worry about bones or the like which would be taken care of before meat is minced. In uk, minced lamb is so easily available at local supermarkets, saves you the hassle of haeing to clean and mince the meat urself. 

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Lamb meat ball curry

Preparation time: 30 min

Cooking time: 1 hr 20 min

Serves: 6

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Ingredients

1 - Minced lamb - 1 kg
     Dried red chilli flakes - 1 tsp
     Green chillies, finely chopped - 4
     Ginger, peeled and finely grated - 1 tbsp
     Onions, finely chopped - 2
     Garam masala - 1 /2 tsp
     Coriander leaves, chopped - 4 tbsp

     Salt - 1 tsp
2- Oil - 5 tbsp
3- Cumin seeds - 1 tsp
4- Onions, finely chopped - 2
    Garlic cloves, finely grated or crushed - 6
    Ginger, peeled and finely grated - 1 tbsp
5- Tomatoes, finely chopped - 2
    Green chillies, finely chopped - 4
6- Garam masala - 2 tsp

    Turmeric - 1 1/4 tsp

    Cloves - 3
    Cinnamon - 1 long stick
    Bay leaves - 2

7- Water - 250ml

Method

• Put all the ingredients for the meatballs into a large bowl and mix well. With wet hands, form golf ball-sized meatballs about 4 cm in diameter. Set aside. 
• Heat oil in a large pan. Add the cumin seeds. Let them splutter for 10 seconds. 
• Add onions and stir until they brown lightly. Stir in the garlic and ginger.  
• Add the tomatoes and the chillies and ½ teaspoon of salt. Stir and cook for 5 minutes, add a splash of boiling water if they stick. 
• Add the garam masala, turmeric, cloves, cinnamon and bay leaves and stir for 2 minutes. 
• When the oil separates, place the meatballs in the pan. Cover and cook over a low heat for 10 minutes. Shake the pan to loosen the meatballs after 5 minutes of cooking.
• Pour in 250ml of water. Shake the pan to work the liquid into the sauce. 
• Cover and cook for a further 30 minutes over a low heat, shaking now and then. 
• Serve hot with fresh parathas.

Cheers

Sherin