Lamb Meatball curry

Super quick and tasty too.  Serve with a naan bread perfect midweek supper.


For the meatballs

  • 1 tbsp fennel seeds, toasted
  • 2 garlic cloves, finely grated
  • thumb-sized piece ginger, finely grated
  • 2 green chillies, deseeded and finely chopped
  • 1 onion, finely chopped
  • 60g desiccated coconut
  • 400g lamb mince

For the curry sauce

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tsp grated ginger
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 400g can chopped tomatoes
  • 1 tbsp creme fraiche
  • ½ small pack coriander, roughly chopped
  • Naan to serve


  • Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.

  • Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the creme fraiche, scatter over the coriander and serve with naan bread.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s