INDIAN LAMB MEATBALL CURRY
INGREDIENTS (SERVES 2)
500g lamb mince
3 shallots, roughly diced
3 cm knob of ginger, whole
2 garlic cloves, whole
1 green chilli, roughly chopped
1 tbs fennel seeds, grounded
1 tbs tumeric
1 tbs garam masala spice
salt to season
1/4 cup dessicated coconut
400g tin of Ardmona chopped tomatoes
250g greek yoghurt
Firstly blitz together the shallots, ginger, garlic and chilli and set aside.
In a mortar and pestle grind the fennel seeds, tumeric and garam masala together and add to your shallot mix. Blitz until combined.
Transfer half of the mix to a bowel and set aside the rest to be used later. Next add the meat, a pinch of salt and the coconut. Mix with your hands until combined and sticky.
Begin to form the meatballs by taking a pinch of the mince and rolling in your hands.
In an oiled pan on high heat cook the meatballs until they are caramelised and take them out of the pan.
In the same pan used to cook the meatballs add the rest of the curry paste. Once the paste has fried off for a couple of minutes add the tomatoes and meatballs. Mix it together then add the greek yoghurt and turn off the heat.
Season with salt if necessary and serve.