Tikka Masala Lamb Meatball Curry
Photography by Josh Griggs.
With a ready-made curry paste, dinner is on the table quick smart. I don’t brown the meatballs before adding them to the sauce; one less step to do!
Serves: 4
INGREDIENTS
Meatballs
400 grams lamb mince
2 teaspoons ground cumin
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼ cup each desiccated
coconut and panko breadcrumbs
1 large egg
1 teaspoon sea salt
Sauce
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon each ground ginger and ground turmeric
3 tablespoons purchased
tikka masala paste
½ cup water
400-gram tin crushed tomatoes
METHOD
Meatballs: Place all the ingredients in a large bowl and combine well. Roll into 16 meatballs.
Sauce: Heat the olive oil in a large sauté pan. Add the onion, garlic, spices and the tikka paste then stir in the water. Cover and cook gently for 10 minutes then add the tomatoes and bring to the boil.
Add the meatballs and spoon over a little sauce. Cover and simmer gently for 15 minutes, or until they are fully cooked through.
Serve the meatballs with any of the suggestions listed below.
Serving suggestions:
warm flatbreads
hot cooked rice
toasted coconut
crispy shallots
coconut cream or yoghurt
mint or coriander leaves
lime or lemon wedges
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!