Indian lamb meatballs in curry sauce
Photography by Luke BurgessServes 4
Ingredients
1 cup thick, plain yoghurt
3/4 cup mint leaves, finely chopped
1/2 cup dried red lentils
750g lean lamb mince
1 small brown onion, grated
2 tablespoons mild curry paste
400g diced tomatoes
1 1/2 cups chicken stock
steamed basmati rice, to serve
Method
Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl. Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate.
Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute. Add tomato, stock and 1/4 cup water. Bring to the boil. Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens.
Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.
Note: You can freeze uncooked meatballs in an airtight container for up to 3 months.
Super Food Ideas - November 2005
Recipe by Dixie Elliott
