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Lamb meatballs

My massi Bina used to make this dish and she gave me the recipe which I use when I find lamb meatballs in my freezer! Defrost the meatballs as per the instruction and get cooking!


Ingredients ⠀

12 meats balls (Store bought and in case frozen to be defrosted as per instructions before hand.

1 large white onion, chopped finely ⠀

1 tin of chopped tomatoes/ 4 fresh tomatoes, blend into a puree ⠀

1 fresh green chilli, chopped (optional) ⠀

1 tablespoon of ginger and garlic paste (You can use a store bought paste or make your own coarse paste by peeling and chopping and crushing 4 garlic cloves and less than half an inch of root ginger) ⠀

Handful of fresh coriander leaves to garnish ⠀

Salt as per taste⠀

3 tablespoon of vegetable oil ⠀

Whole spice:

1 inch cinnamon stick ⠀

4 cloves ⠀

4 green cardamoms, cracked open⠀

1 brown cardamom ⠀

1 teaspoon cumin seeds⠀

Powdered spice:

½ teaspoon turmeric powder ⠀

1 teaspoon Kashmiri Mirch red chilli powder⠀

1 teaspoon black pepper powder⠀

1 teaspoon dried fenugreek leaves ⠀

1 teaspoon Garam masala ⠀


Method ⠀

• Cook the meatballs as per instructions and keep aside.

• while the meatballs are frying and being cooked in an oven, in another non-stock pan or pot, add the oil on medium heat and once it is hot, as the whole spices and cumin seeds.

• Cook for a minute or until fragrant, then add the onions. ⠀

• Cook until dark golden brown which can take up to 15 minutes on medium to high heat

• Reduce the heat and add the ginger and garlic paste and cook for 2-3 minutes.⠀

• Reduce the heat to minimum and add the powdered spices(don’t add garam masala yet).You can fry the spices for a minute or more and add a tablespoon of water to prevent it from burning. ⠀

• Add the tomato puree , salt and green chilli and cook until paste-like and oil leaves the surface of the pan, and this can take up to 10 minutes.

• Add half cup of water and mix well. ⠀

• Add the fried meatballs. ⠀

• Cover, lower the flame and cook for 7-8 minutes. Mix well occasionally. ⠀

• Switch off the burner. Add coriander and garam masala. ⠀

• Serve⠀


Last bit

Enjoy these hot with cumin rice or steamed rice. I have the recipe of cumin recipe in the chapter – Condiments and accompaniments

Note: This is a medium spicy dish and you can make it lesser spicy by reducing the Kashmiri Mirch powder, the black pepper powder and omitting the green chilli.




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