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Member recipe

Meatball Curry

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Serves 4

A good alternative to a traditional curry - great for minced lamb, beef or turkey

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  • 400g mince (lamb, beef or turkey)
  • 1 small onion, finely chopped
  • 1 fat garlic clove, crushed
  • 1 inch fresh ginger, grated
  • 1 fresh chilli, de-seeded if you don't like it hot!
  • 1 tbsp chopped fresh coriander or mint
  • salt and pepper to taste
  • 1 egg
  • Optional: Fresh chopped coriander to garnish
  • 1 or 2 tbsp of oil for frying
  • Curry sauce of your choice, or 2tbsp Pataks curry paste and a 400g tin of chopped tomatoes


    1. Mix all ingredients in a large bowl. Tip: If mixture is too wet, add some fresh breadcrumbs
    2. Shape firmly into balls - golf ball size as a guide but equally works smaller or larger!
    3. Heat oil in large frying pan and fry meatballs on a medium heat - in batches ensuring all sides are browned. Don't add too many in at once or they will break up or burn.
    4. Once browned, reserve on one side.
    5. Prepare sauce of your choice in large saucepan. Add meatballs & cook on a low heat for 1 hour. Serve with rice and/or nan bread

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