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lamb meatball curry i brass bowl with rice behind

One Pan Lamb Meatball Curry

Karon Grieve
Super quick and easy lamb meatball curry recipe packed with amazing flavour and all made in one pan
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course main courses
Cuisine Indian
Servings 4 people
Calories 280 kcal

Ingredients
 

  • 250 g lamb mince ground lamb
  • 1 clove garlic
  • 1/2 onion diced
  • 1 tsp Garam Masala
  • 1 egg
  • 1 slice white bread
  • 1 tsp fresh mint chopped
  • 1 tsp fresh coriander chopped

Curry Sauce

  • 1/2 onion finely chopped
  • 1 clove garlic minced
  • 2 tbsp Masala curry paste
  • 400 g tinned tomatoes
Metric - US Customary

Instructions
 

  • Whizz the bread in food processor to make crumbs and add the onion, garlic, herbs and spices and whizz again
  • Tip into a bowl and mix in the egg and mince with your hands and form into balls about the size of golf balls or smaller, I got 10, make smaller for 12
  • Brown the meatballs in a little olive oil in pan and then remove and set aside while you make the sauce
  • Add onion to pan and saute 2 minutes then add garlic for 1 minute then the Masala paste and the tinned tomatoes for 5 minutes
  • Add the meatballs to the curry sauce and either cook on hob for 15 minutes of pop into oven at 200C for 15 minutes

Video

Notes

Serve your lamb curry meatballs with any rice you like and raita, chutney and all those other gorgeous goodies that go so well with a curry.
This is a mild and aromatic curry with more flavour than fire.
Leftovers will keep in the fridge for up to 3 days and it can be frozen for up to 4 months.

Nutrition

Calories: 280kcalCarbohydrates: 17gProtein: 15gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 87mgSodium: 246mgPotassium: 505mgFiber: 3gSugar: 7gVitamin A: 1459IUVitamin C: 12mgCalcium: 95mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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