Lamb meatballs curry

My mum’s elder sister, my beloved massi Bina used to make this dish and she gave me the recipe which I use when I find lamb meatballs in my freezer! Super easy and a delicious addition to your midweek menu!

Defrost the meatballs as per the instruction and get cooking! You can also use beef meatballs.

Meatball Curry

Cooking time : 45 minutes

Spice level : medium to low

Cooks for 4 people

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 400 g or 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 mince 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 spices:

1 inch cinnamon stick ⠀

4 cloves ⠀

4 green cardamoms, cracked open⠀

1 brown cardamom ⠀

1 teaspoon cumin seeds⠀

Ground 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 being cooked, take a non-stick pan or pot, add the oil on medium heat and once it is hot, add the whole spices and cumin seeds.

• Fry them for a minute or until fragrant, then add the chopped onion. ⠀

• Fry until the onions acquire a dark golden brown colour which can take up to 12-13 minutes on medium heat.

• Reduce the heat and add the ginger and garlic paste and cook for a couple of minutes.⠀

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

• Add the pureed tomatoes , salt and green chilli and cook until paste-like and oil leaves the surface of the pan, and this can take up to 8-10 minutes.

• Add half cup of warm water and mix well. ⠀

• Add the cooked meatballs. ⠀

• Cover, lower the flame and cook for few minutes so that the meatballs and sauce come together. Stir occasionally.

• Switch off the burner. Garnish with coriander leaves and garam masala. ⠀

• Serve⠀

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

Meatball curry