- 500gms Lamb mince.1 tbsp each ground cumin and grated fresh ginger. 1 onion diced, 2 gloves garlic. 1/3 cup Madras curry paste, 2 tbsp tomato paste, 3/4 cup beef stock, 1 x 165 ml can coconut milk.
- Combine mince, cumin, ginger & salt. Roll mixture into walnut size balls and cook in 1 tbsp of vegetable oil over medium heat. Brown all over. Drain on paper towel.Add onion & garlic to pan. Cook 5 mins. Add curry paste. Cook 1 min. Stir in coconut milk, tomato paste & stock. Bring to boil then reduce heat. Add meatballs to sauce and simmer for 10 minutes until cooked through. Serve with basmati rice and Indian flatbread
Brands and product used
- TCC - Coconut Milk