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Lamb meatball curry

Lamb meatball curry

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A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal363
fat21g
saturates11g
carbs25g
sugars5g
fibre4g
protein19g
salt1.8g
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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 potato , larger ones halved
  • pack baby mixed vegetables , such as baby corn, mangetout and sugar snap peas (approx 220g)
  • rice , to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2014

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Overall rating

A star rating of 4 out of 5.2 ratings
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