Masala meatball curry

Masala meatball curry

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(5 ratings)

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Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
378
protein
27g
carbs
14g
fat
24g
saturates
9g
fibre
3g
sugar
7g
salt
0.9g

Ingredients

  • 2 garlic cloves
  • 1 red chilli, deseeded
  • 1 thick slice white bread
  • small pack mint leaves, reserving some to serve
  • 400g lamb mince
  • 1 egg, lightly beaten
  • 1 tbsp vegetable oil
  • 1 large onion, roughly chopped
  • 1 tbsp masala curry paste
  • 400g can chopped tomatoes
  • 400ml lamb stock
  • 100g baby spinach leaves
  • cooked basmati rice and cucumber & mint raita, to serve (optional)

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Method

  1. Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
  2. Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
  3. Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
  4. Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

Recipe from Good Food magazine, July 2014

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Comments

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neilbilkey's picture
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Bloody lovely!! Didn't use quite as much stock as stated, and had to simmer for a bit longer than stated but we do like a thick sauce. Served with raita and naan bread. A lovely midweek meal

wardbennett's picture

I usually prefer UK recipes over American because you use weights rather than volume but In this recipe, what is the amount weight or volume of mint?

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