Lamb meatballs with curried lentils
serves
4
Lamb meatballs with curried lentils
“This makes a quick version of lamb korma where the meat is typically slow-cooked” - Shannon Bennett.
Ingredients (13)
- ¼ cup (60ml) extra virgin olive oil
- 2 celery stalks, finely chopped
- 2 x 420 cans lentils, drained, ½ cup (125ml) liquid reserved
- ¼ cup (75g) korma curry paste
- 400ml can coconut milk
- Finely grated zest plus juice of 1 lime
- 500g lamb sausages, casings removed
- ¼ cup (35g) plain flour
- 1 tbs curry powder
- 2 Lebanese cucumbers, peeled, sliced
- 1 bunch English spinach, stalks discarded
- 1 tbs finely chopped mint
- Greek yoghurt plus chilli oil (optional), to serve
Method
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1.Heat 2 tbs oil in a saucepan over mediumhigh heat. Add celery and cook, stirring, for 3 minutes or until softened slightly. Add lentils and reserved liquid, curry paste, coconut milk, lime zest and juice of ½ lime, bring to a simmer and cook for 5 minutes, stirring occasionally, then remove from heat.
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2.Roll meatballs of tbs crumbled lamb sausage each. Combine flour and curry powder in a shallow bowl. Roll meatballs in flour mixture to coat, shaking off excess. Heat remaining 1 tbs oil in a frying pan to medium. Cook meatballs, turning regularly, for 5 minutes or until browned and cooked through.
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3.Toss cucumber and 1 tsp salt flakes and remaining juice of ½ lime in a bowl.
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4.Bring lentil curry back to a simmer and stir in meatballs and spinach. Divide among bowls, top with cucumber and mint and serve with yoghurt and chilli oil, if using.
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