Lamb Meatballs in Mild Korma Sauce

 

These hearty lamb meatballs cooked in a mild curry sauce will please your whole family.  Save yourself a trip to the Indian takeaway.  You can make this super tasty dish with ordinary pantry ingredients, and no grinding or processing of multiple herbs and spices.  I use a ready-made Korma paste (the Patak's brand) available from the Asian section of the supermarket.  You do need lemon zest, finely chopped onion, fresh coriander and mint leaves to flavour the meatballs.  Generous amount of chopped fresh ginger gives the golden, velvety sauce an invigorating kick.  This is a one-pan meal that can be achieved in less than an hour.  All you have to do then is cook the rice, and slice up some cucumbers to serve on the side.

Serves 4

INGREDIENTS

• grated zest of 1 lemon
• 1 small onion, finely chopped
• ¼ cup coriander roots, stems and leaves, finely chopped
• ¼ cup mint leaves, finely chopped
• 2 cloves garlic, peeled and crushed
• 500g / 1 lb 2 oz lamb mince
• 1 cup fresh bread crumbs
• 1 egg
• 1 tablespoon olive oil
• ⅓ cup Korma curry paste
• 2 tablespoons finely chopped fresh ginger
• 400g / 14 oz tinned chopped tomatoes
• 400ml / 13.5 fl oz tinned coconut milk
• 1 cinnamon stick
• extra coriander leaves, for garnishing
• a handful of thinly sliced red onions, for garnishing

METHOD

1. In a large bowl, place mince lamb, lemon zest, onion, coriander, garlic, bread crumbs and egg.  Work with your hands until the ingredients are well mixed.  Roll them into small firm balls (makes about 20).  Lay them on a tray and keep them in the fridge for 15 minutes to firm up.
2. Heat oil in a large non-stick frying pan over medium-high until hot.  Add the meatballs, in batches, and fry for 4-5 minutes.  Use a spatula to push them around in the pan to brown evenly on all sides.  (They don't need to be fully cooked at this stage.)  Remove and set aside.
3. Add ginger and cinnamon stick to the same pan over medium heat.  Let them sizzle in the residual oil for 30 seconds.  Add the Korma paste and continue to cook, stirring, for 1 minute.  Stir in the tomato and coconut milk.  Bring to a boil, then reduce heat to simmer and cook for 3 minutes.
4. Transfer the meatballs back to the pan and cook with the sauce, stirring occasionally, for 10 minutes, or until cooked through and the sauce is slightly thickened.
5. Garnish with coriander leaves and sliced red onions.