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Lamb meatball curry with pomegranate raita

Name: Lamb meatball curry with pomegranate raita
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: /indian
Ingredients: 400g lamb sausages; 1/3 cup (30g) desiccated coconut; 2 long green chillies, seeds removed, finely chopped; 1 onion, roughly chopped; 3 garlic cloves, chopped; 6cm piece ginger, 3cm chopped, 3cm finely grated; 400g can chopped tomatoes; 1/3 cup (80ml) sunflower oil; 1 cinnamon quill; Handful fresh curry leaves (see notes); 1 tablespoon fennel seeds; 2 teaspoons dried chilli flakes; 2 tablespoons ground coriander; 350ml chicken or vegetable stock; 1 1/2 teaspoons ground turmeric; 1 cup (280g) thick Greek-style yoghurt; 2 tablespoons chopped coriander leaves; Seeds of 1 pomegranate; Pilaf rice, to serve

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10m

35m

Lamb meatball curry with pomegranate raita

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Lamb sausages become quick and easy meatballs in this hearty Sunday night curry.

400g lamb sausages
1/3 cup (30g) desiccated coconut
2 long green chillies, seeds removed, finely chopped
1 onion, roughly chopped
3 garlic cloves, chopped
6cm piece ginger, 3cm chopped, 3cm finely grated
400g can chopped tomatoes
1/3 cup (80ml) sunflower oil
1 cinnamon quill
Handful fresh curry leaves (see notes)
1 tablespoon fennel seeds
2 teaspoons dried chilli flakes
2 tablespoons ground coriander
350ml chicken or vegetable stock
1 1/2 teaspoons ground turmeric
1 cup (280g) thick Greek-style yoghurt
2 tablespoons chopped coriander leaves
Seeds of 1 pomegranate
Pilaf rice, to serve

Method

1.

Squeeze sausage meat from casings and place in a bowl with coconut and half the green chilli. Mix with your hands, then roll into walnut-sized balls. Chill to firm up.
2.

Place onion, garlic, chopped ginger and tomato in a food processor and whiz until smooth. Heat oil in a deep frypan over medium heat. Cook cinnamon, curry leaves and fennel seeds for 2 minutes or until fragrant. Stir in tomato mixture, chilli flakes, ground coriander, stock and 1 teaspoon turmeric. Bring to the boil, then reduce heat to medium and cook for 15 minutes or until thickened. Add meatballs and cook for 20 minutes or until cooked through.
3.

Meanwhile, to make raita, combine yoghurt, coriander leaves, pomegranate and remaining grated ginger and 1/2 teaspoon turmeric. Serve curry with raita and pilaf.