Lamb Masala Meatball Curry Recipes

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LAMB MASALA MEATBALL CURRY



Lamb masala meatball curry image

This meaty one-pot has a mouthwateringly rich and spicy sauce, makes up 2 of your 5-a-day and is freezable in the unlikely event you have leftovers!

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 16

1 tbsp fennel seed , toasted
2 garlic cloves , finely grated
thumb-sized piece ginger , finely grated
2 green chillies , deseeded and finely chopped
1 onion , finely chopped
60g desiccated coconut
400g lamb mince
1 tbsp olive oil
1 onion , finely chopped
1 tsp grated ginger
1 tbsp garam masala
1 tsp turmeric
400g can chopped tomatoes
1 tbsp coconut yogurt
½ small pack coriander , roughly chopped
rice or naan, to serve

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Steps:

  • Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.
  • Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.

Nutrition Facts : Calories 408 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.2 milligram of sodium

LAMB MEATBALLS IN GREEN CURRY SAUCE



Lamb Meatballs in Green Curry Sauce image

Provided by Rick Rodgers

Categories     Lamb     Super Bowl     Dinner     Lunch     Meat     Curry     Party     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 19

Green curry sauce
1 tablespoon vegetable oil
1 medium yellow onion, chopped
4 cloves garlic, minced
2 tablespoons peeled and minced fresh ginger
1 jalapeño or serrano chile, seeded and minced
1 (13 1/2-ounce) can coconut milk (do not shake)
1 teaspoon ground cumin
1/2 teaspoon garam masala
1 cup packed chopped cilantro leaves
1 teaspoon tamarind concentrate (sold at Indian grocers) or fresh lemon juice
Kosher salt
Lamb meatballs
1 pound ground lamb
1/2 cup fresh bread crumbs
1 large egg, beaten
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon kosher salt

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Steps:

  • 1. To make the meatballs, mix the ground lamb, bread crumbs, egg, cumin, garam masala, and salt together in a large bowl. Cover and refrigerate for at least 15 minutes or up to 4 hours.
  • 2. To make the sauce, heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger, and chile and stir well. Open the can of coconut milk. Spoon out and measure 1/2 cup of the thick coconut milk that has risen to the top. Add to the saucepan with the cumin and garam masala. Cook until the onion mixture is softened and the coconut milk is reduced and looks oily, about 5 minutes. Add 1 cup water, the cilantro, tamarind concentrate, and remaining coconut milk (about 1 1/4 cups). Whisk well and bring to a simmer. Reduce the heat to medium-low and cook, whisking occasionally, until slightly reduced, about 10 minutes.
  • 3. Using your hands rinsed under cold water, shape the meat mixture into 24 equal small meatballs. Transfer to a plate. Carefully add the meatballs to the simmering sauce and cover with the lid ajar. Simmer until the sauce is thickened and the meatballs are cooked through with no sign of pink, about 20 minutes. Season with salt. Serve hot.

MASALA MEATBALL CURRY



Masala meatball curry image

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Provided by Angela Boggiano

Categories     Main course

Time 55m

Number Of Ingredients 13

2 garlic cloves
1 red chilli , deseeded
1 thick slice white bread
small pack mint leaves, reserving some to serve
400g lamb mince
1 egg , lightly beaten
1 tbsp vegetable oil
1 large onion , roughly chopped
1 tbsp masala curry paste
400g can chopped tomato
400ml lamb stock
100g baby spinach leaves
cooked basmati rice and cucumber & mint raita, to serve (optional)

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Steps:

  • Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
  • Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
  • Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
  • Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium

LAMB MEATBALL CURRY



Lamb Meatball Curry image

From Recipe+ and their mid week meal feature. They also suggested you could use balti or rogan josh curry paste instead of korma and use pumpkin in place of kumara/sweet potato. Serve with basmati rice and pappadums.

Provided by ImPat

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

500 g lamb mince (ground lamb)
1 garlic clove (minced)
1 tablespoon vegetable oil
1 brown onion (medium finely chopped)
1/2 cup korma paste (curry)
1 cup beef stock
400 g light coconut milk
500 g kumara (cut into 3cm pieces)
200 g green beans (trimmed and halved diagonally)

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Steps:

  • Combine mince and garlic in a medium bowl and season with salt and pepper and mix well.
  • Roll level tablespoons of mince mixture into balls.
  • Heat oil in a large deep grying pan over high heat and add meatballs and cook and turn for about 5 minutes or until browned all over and remove from the pan.
  • Add onion to pan and cook and stir over moderate heat for 5 minutes or until soft and then add curry paste and cook and stir for 1 minute or until fragrant.
  • Stir in stock and coconut milk and bring to the boil and then add kumara and cover and cook over moderate heat for 10 minutes.
  • Return meatballs to pan and add beans and cook curry covered for 10-15 minutes or until kumara is tender and meatballs are cooked.
  • Spoon rice into shallow serving bowls and top with meatball curry and serve with the pappadums.

LAMB MASALA MEATBALL CURRY



Lamb Masala Meatball Curry image

Great Masala

Provided by barbara lentz

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 18

FOR THE MEATBALLS
1 lb ground lamb
2 clove garlic minced
1 Tbsp grated ginger
1 medium shallot minced
1 jalapeno or other green chili seeded and chopped
1/4 c desiccated coconut
CURRY SAUCE
1 Tbsp olive oil
1 large shallot diced
1 Tbsp garam masala
1 tsp each ground coriander and turmeric
1/2 tsp fenugreek powder
3 Tbsp brown sugar
28 oz can crushed tomatoes
1/2 c coconut yogurt at room temp
fresh cilantro chopped
basmati rice and naan to serve

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Steps:

  • 1. Place all the ingredients for the meatballs in a bowl and mix with hands until well incorporated. Roll into about 16 balls and set aside in fridge.
  • 2. Heat the oil in a large skillet. Add the shallot and cook for about 5 minutes. Add the spices, brown sugar and tomatoes. Bring to a boil. Add in the meatballs and reduce the heat to a simmer. If it looks a little thick add some water. Simmer for 15 minutes. Stir in the yogurt and cook about 5 more minutes.
  • 3. Serve with basmati rice and naan and garnish with cilantro

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