Indian Meatballs with Green Curry Sauce

A deliciously fresh and aromatic lamb meatball curry!

Serves 4 small portions, 2 large portions

Prep time:  20 minutes

Cooking time: 45-60 minutes

Ingredients

For the meatballs

500g/1 lb minced lamb

2 or 3 spring onions, finely chopped

2 green chillies, finely chopped

1 tbsp fresh coriander, chopped

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp garam masala

1 tsp freshly ground black pepper

1 tsp garlic paste

1 tsp ginger paste

salt to taste

For the green curry sauce

75ml/2½fl oz vegetable oil

2 large onions, finely sliced

150ml/5fl oz plain yoghurt

3 green chillies

1 small bunch fresh coriander

1 tbsp fresh mint, chopped

1 tsp garlic paste

1 tsp ginger paste

1 tsp ground cumin seeds

1 tsp garam masala

1 tsp ground fennel seeds

½ tsp freshly ground black pepper

¼ tsp ground turmeric

1 tsp lemon juice

salt to taste

800ml/2 pints hot water

To garnish

handful toasted flaked almonds

2 tbsp single cream

1 tbsp freshly chopped mint

Basmati Rice and Indian Breads to serve

Method

1.   To make the meatballs put all the meatball ingredients into a mixing bowl and thoroughly mix combine together.  Shape in to golf sized balls and set aside.

2.  To make the green curry sauce, heat the oil in a large frying pan or wok and add the sliced onions and fry until golden brown remove from the pan leaving the excess oil and then set aside.

3.  Place all the green curry sauce ingredients except the water into a food processor and add the fried onions and blend until you have a smooth paste.

4.  In the pan you fried the onions, reheat the excess oil and then add the green curry paste and fry for 3-5 minutes.  Add the water and bring the sauce to the boil, then add the meatballs bring back to the boil and then add the meatballs.  Let simmer for 30-45 minutes until the sauce is thick and has reduced.

5.  To serve garnish the meatballs with toasted almonds, a drizzle of cream and a sprinkling of fresh mint and serve with rice and Indian breads.