This warm and flavour-filled Indian twist on lamb meatballs is all you need to enjoy the perfect night in from the cold.
500g lamb mince
1/4 cup Patak's rogan josh paste
1/4 cup chopped fresh coriander leaves
1/2 cup fresh breadcrumbs
1 egg, lightly beaten
1 tablespoon vegetable oil
1 medium brown onion, halved, thinly sliced
2 garlic cloves, crushed
400g can diced tomatoes
1/2 cup chicken stock
1/3 cup plain Greek-style yoghurt
Steamed basmati rice, pappadums and coriander leaves, to serve
Combine mince, paste, 2 tablespoons coriander, breadcrumbs and egg in a bowl. Season with pepper. Roll level tablespoons mixture into balls. Place on a plate. Cover with plastic wrap. Refrigerate for 20 minutes, if time permits.
Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Transfer to a large plate. Cover to keep warm. Add onion and garlic to pan. Cook, stirring, for 5 minutes or until softened. Add tomato and stock. Bring to the boil. Return meatballs to pan. Reduce heat to low. Cook for 10 minutes or until meatballs are cooked through.
Combine yoghurt and remaining coriander in a bowl. Season with salt and pepper. Serve meatball mixture with rice, yoghurt mixture and pappadums.
To freeze: You can freeze meatballs at the end of step 1. Place in a single layer in a snap-lock bag or airtight container. Freeze for up to 3 months.
Super Food Ideas - July 2011
Recipe by Kim Coverdale