Lamb meatball curry

Lamb meatball curry

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

This meal requires only a handful of ingredients. Use your favourite curry paste and combine with coconut and baby vegetables

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
363
protein
19g
carbs
25g
fat
21g
saturates
11g
fibre
4g
sugar
5g
salt
1.8g

Ingredients

  • pack 12 lamb meatballs (approx 350g)
  • 3 heaped tbsp curry paste (or gluten-free alternative)
  • 400g can reduced-fat coconut milk
  • 400g baby new potatoes, larger ones halved
  • pack baby mixed vegetables, such as baby corn, mangetout and sugar snap peas (approx 220g)
  • rice, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Heat a large pan or wok with a lid and brown the meatballs for about 5 mins, the fat from the lamb should stop them sticking, but add a splash of water if you need to. Stir in the curry paste, coconut milk and 1⁄2 a can of water, and bring it to a simmer.
  2. Tip in the potatoes, then cover and cook for 20 mins. Add the rest of the vegetables and cook, uncovered, for about 3-4 mins more, or until the veg and potatoes are cooked to your liking. Check the seasoning and serve straight away with rice.

Recipe from Good Food magazine, January 2014

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sashaknits's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a super-easy midweek curry. My boyfriend isn't a big fan of potatoes and we felt that with rice as well, the potatoes were a bit of starch-overkill. Next time I'll make it without.

Easy to modify to your spice preferences by which curry paste you use, couldn't be simpler.

Questions

Tips