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Member recipe

Spicy Lamb Meatballs

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Serves 4

Spicy and succulent lamb meatballs with mushrooms, in a rich tangy tomato sauce - best with Basmati rice or spaghetti

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  • For the meatballs:
  • About 500g of ground lamb
  • 3 green chilies roughly chopped (reduce if you dont want it spicy)
  • 1 garlic clove chopped
  • 1 small piece of ginger chopped
  • 2 teaspoons of cumin powder
  • 1 egg yolk
  • Salt and pepper to taste
  • 3 medium sized mushrooms cut thinly
  • handful chopped fresh coriander
  • 1 tablespoon of oyster sauce
  • For the sauce:
  • 1 tablespoon of oil
  • 1/2 teaspoon cumin seeds
  • 1 onion chopped
  • 1 garlic clove chopped
  • 1 inch piece ginger root minced
  • 1 teaspoon ground cumin
  • handful of chopped coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 can of peeled tomatoes
  • 2 fresh tomatoes
  • Half a glass of water


    1. Mix all the meatball ingredients really well until mixture binds together. Make them into about 12 medium sized balls and bake for 30 minutes. Keep aside.
    2. Fry cumin seeds in the oil for a minute then add garlic, onions and ginger, fry further 5 minutes. Combine with rest of the sauce ingredients. Add water and let it simmer for 3 minutes. Add the meatballs and leave for another 15 minutes. Salt and pepper to taste
    3. Serve with rice or spaghetti
    4. For more - please go to

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