Indian lamb meatballs in curry sauce

Name: Indian lamb meatballs in curry sauce
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Ingredients: 250.00 ml plain yoghurt; 187.50 ml fresh mint leaves, finely chopped; 125.00 ml dried red lentils; 750g lean lamb mince; 1 small brown onion, grated; 56.00 gm mild curry paste; 400g diced tomatoes; 382.50 gm chicken style liquid stock; Steamed basmati rice, to serve

4.8

(17)

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Prep Time: 40 minutes

Cook Time: 45 minutes

Total: 85 minutes

Servings: 4

Author : Dixie Elliott

pan fry family friendly dinner

Ingredients

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Instructions

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Step 1

Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.

Step 2

Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl. Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate.

Step 3

Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute. Add tomato, stock and 1/4 cup water. Bring to the boil. Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens.

Step 4

Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.