Lamb kofta meatballs in curry sauce
Prep
15m
Cook
20m
serves
4
These lamb kofta meatballs in curry sauce are the perfect warming meal for a winter night.
Ingredients (16)
- Juice & finely grated zest of 1 lemon
- 1/4 cup (60ml) olive oil
- 1 white onion, thinly sliced
- 500g lean lamb mince
- 1 brown onion, coarsely grated
- 2 garlic cloves, crushed
- 1/3 cup (25g) fresh white breadcrumbs
- 1/4 cup coriander leaves, chopped, plus extra leaves to garnish
- 1/4 cup mint leaves, chopped
- 1/3 cup (100g) korma curry paste
- 1 tbs finely chopped ginger
- 400g can chopped tomatoes
- 400ml can coconut milk
- 1 cinnamon quill
- 1 telegraph cucumber, roughly chopped
- Pappadams, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.In a bowl whisk lemon juice with 1 tbs oil. Add the sliced onion and set aside.
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2.Place mince, grated onion, garlic, zest, breadcrumbs and herbs in a bowl. Season and mix to combine. Rinse your hands under cold water and, without drying them, use your hands to shape the mixture into 16 small balls.
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3.Place a deep non-stick frypan over medium heat. Add 1 tbs oil and, when hot, add the meatballs and fry, stirring, for 4-5 minutes until lightly browned on all sides. Transfer to a plate.
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4.Return the pan to the heat, add remaining 1 tbs oil and, when hot, add the curry paste and ginger, and fry, stirring, for 1 minute. Stir in tomato, coconut milk and cinnamon until combined. Season and bring to the boil, then reduce heat and simmer gently for 3 minutes. Return meatballs to the pan and cook for a further 10 minutes or until cooked through and the sauce is reduced.
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5.Add the cucumber to the white onion mixture, mix to combine and season.
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6.To serve, divide the meatballs and sauce among four bowls and garnish with coriander leaves. Serve with pappadams and the cucumber and onion salad.
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