Lamb mince meatballs in a curry sauce

Chilly nights call for comfort food that will warm the heart.   These meatballs in a curry sauce fit the brief exactly.  Why not double the recipe and you will have a delicious stash ready to go.

Ingredients

Juice and zest of 1 lemon
1/4 cup of olive oil
1 white onion, thinly sliced
500g lamb mince
1 brown onion, finely grated (this will make you cry)
2 garlic cloves, crushed
1/ cup fresh white breadcrumbs (or almond meal)
1/4 cup fresh coriander, chopped
1/4 cup mint leaves, chopped
1/3 cup korma curry paste
1 tbsp fresh chopped ginger
400g can of chopped or diced tomatoes
400ml can of coconut milk
1 cinnamon quill
1 cucumber

Method

In a bowl whisk lemon juice with 1 tablespoon of oil, then add the sliced onion, set aside.

Combine mince, grated onion, garlic, lemon zest, breadcrumbs/almond meal and herbs in a bowl.
Add salt and pepper and mix to combine.  This is easiest if you use clean hands.
With slightly wet hands take mixture and roll into small balls.
Heat a deep frypan and add a tablespoon of oil.
Then fry off meatballs till brown (do in batches if you have doubled the recipe).

Once all the meatballs have been removed from the pan, return to the heat and add another tablespoon of olive oil.
Add curry paste, and ginger, stir for a minute and then add tin tomatoes, coconut milk and cinnamon.
Stir to combine, Bring to the boil and then reduce to a simmer for about 3 minutes.
Add the meatballs back to the pan and let simmer for a further 10 minutes or until they are cooked through.  I popped a lid on the pan.

Add the sliced cucumber to the onion mixture and mix. Season with salt and pepper.

Serve meatballs and curry, garnish with mint or coriander leaves.


Mamma Marmalade