Curried Lamb Meatballs
Curried Lamb Meatballs
Savor this quick and easy Indian-inspired recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Easy
  • Preparation Time 20 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 4 servings
  • Meatballs:
  • 500 grams minced Lamb
  • ½ cup Panko breadcrumbs
  • 1 large Egg
  • 2 Garlic cloves, minced
  • 1-inch Ginger, grated
  • 1 Coriander sprig stem, chopped
  • Sauce:
  • 1 tablespoon Butter
  • 5 Shallots, sliced thinly
  • 3 Garlic cloves, minced
  • 2-inch Ginger, grated
  • 1 Cinnamon stick
  • 2 Cardamom pods
  • 2 Cloves
  • 2 tablespoons meat Curry powder
  • ¼ cup Greek Yogurt
  • Salt, to taste
  • Sugar, to taste
  • 1 coriander sprig, leaves only
  1. Preheat the oven to 200°C
  2. Use a large bowl to prepare the meatballs, combine the minced lamb, Panko breadcrumbs, egg, garlic, ginger and coriander together. Ensure it is mixed well then roll them into small balls
  3. Place the meatballs in a lightly greased baking tray and bake in the oven for 10 to 12 minutes or until cooked. Remove the meatballs and set aside. Keep the juice in the tray
  4. To prepare the sauce, melt the butter over medium heat in a saucepan and add the shallots, garlic, ginger, cinnamon stick, cardamom pods and cloves
  5. Cook until golden and fragrant then add the meat curry powder and sauté until aromatic. This should take about 2 to 4 minutes
  6. Add in the Greek yogurt and lamb juice collected in the tray, season with salt and sugar, then toss in the coriander leaves
  7. Add the meatballs in the sauce to coat. Serve!

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