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Lamb meatball curry

Lamb masala meatball curry

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This meaty one-pot has a mouthwateringly rich and spicy sauce, makes up 2 of your 5-a-day and is freezable in the unlikely event you have leftovers!

  • Freezable
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal408
fat28g
saturates16g
carbs12g
sugars9g
fibre5g
protein23g
salt0.2g
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Ingredients

For the meatballs

For the curry sauce

Method

  • STEP 1

    Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.

  • STEP 2

    Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.

Goes well with

Recipe from Good Food magazine, September 2016

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Overall rating

Rating: 4 out of 5.4 ratings

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