Indian meatballs

Indian Meatball Curry With Peas


600g minced lamb
2 cloves garlic, finely grated
2 tspns ground cumin
1 tspn ground cinnamon
1 tspn salt
1 cup cooked rice
1 tblspn vegetable oil
1 1/2 tblspns curry powder
2 tspns turmeric
1 tspn fennel seeds, dry roasted
1 green chilli, finely sliced
6 sprigs curry leaves
2 fresh tomatoes, diced
400ml canned tomatoes
2 tspns sugar
250ml stock or water
200g peas
2 tblspns coriander sprigs

Serves: 4


To make meatballs, put lamb, ginger, garlic, cumin, cinnamon and half a teaspoon salt in a food processor. Pulse to a paste. Add rice and pulse until just mixed. Form into golf ball-size balls, set on a tray and refrigerate while you make the curry.

Heat oil in a wide pan and add curry powder, turmeric, fennel seeds, chilli, curry leaves, tomatoes, remaining salt, sugar and water or stock. Bring to the boil, stirring, and simmer for five minutes.

Add meatballs in a single layer and simmer for 15 minutes, turning occasionally until cooked.

Cook peas in simmering salted water for one minute and drain.

Scatter peas and coriander over curry and serve with steamed rice.

Contributor: Cam