Tikka Masala Lamb Meatball Curry

, from Issue #90, page 86. April, 2020
Photography Josh Griggs.
    Tikka Masala Lamb Meatball Curry
    Tikka Masala Lamb Meatball Curry

    With a ready-made curry paste, dinner is on the table quick smart. I don’t brown the meatballs before adding them to the sauce; one less step to do!

    Serves: 4

    INGREDIENTS

    Meatballs 
    400 grams lamb mince
    2 teaspoons ground cumin
    2 cloves garlic, crushed
    1 tablespoon grated fresh ginger 
    ¼ cup each desiccated 
    coconut and panko breadcrumbs
    1 large egg
    1 teaspoon sea salt 
    Sauce
    2 tablespoons olive oil
    1 large onion, thinly sliced 
    2 cloves garlic, crushed
    1 teaspoon each ground ginger and ground turmeric
    3 tablespoons purchased 
    tikka masala paste
    ½ cup water
    400-gram tin crushed tomatoes

    METHOD

    Meatballs: Place all the ingredients in a large bowl and combine well. Roll into 16 meatballs. 

    Sauce: Heat the olive oil in a large sauté pan. Add the onion, garlic, spices and the tikka paste then stir in the water. Cover and cook gently for 10 minutes then add the tomatoes and bring to the boil. 

    Add the meatballs and spoon over a little sauce. Cover and simmer gently for 15 minutes, or until they are fully cooked through. 

    Serve the meatballs with any of the suggestions listed below. 

    Serving suggestions: 
    warm flatbreads
    hot cooked rice
    toasted coconut
    crispy shallots
    coconut cream or yoghurt
    mint or coriander leaves
    lime or lemon wedges

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