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Serves 4
Cooking time ~1h (+3 for marinating)
This is a classic Hairy Bikers recipe. Imagine meatballs in marinara sauce but in curry form - it's as good as it sounds! The recipe calls for you to blend the sauce, but you can also leave it un-blended if you want a more traditional curry-like consistency. You'll need a stick blender when making the meatballs as they'll hold much better.
Ingredients:
500g Lamb Mince
1x White Onion
2x Green Chillies
1x Chunk of Fresh Ginger
5x Garlic Cloves
2tsp Garam Masala
½tsp Chilli Powder
1tbsp Tomato Purée
20g Fresh Coriander
For the Sauce:
2x White Onions
4x Garlic Cloves
1x Chunk of Fresh Ginger
1tsp Chilli Powder
1tbsp Garam Masala
6x Tomatoes
1tbsp Tomato Purée
½tsp Caster Sugar
500ml Lamb Stock
1x Cinnamon Stick
2x Bay Leaves
Method:
Start with the meatballs. You'll want to give these at least 3 hours to let the flavours work into the meat.
In a blender / food processor / with a stick blender blitz together the Onion, Chillies, Ginger, Garlic, Garam Masala and Tomato Paste. Add a generous amount of Salt and Pepper and keep blitzing till you get a smooth paste. Add the Lamb and keep mixing with the blender until you get a nice smooth consistency. Fold in the finely chopped Fresh Coriander and cover the mixture with cling film, placing in the fridge for around 3h.
When you're ready to start making the sauce, get a large casserole dish over the hob. A big pan is fine also. Chop your Onions and Ginger and fry them off until softened. This should take around 5-10 minutes. Add the chopped Garlic in and mix well, frying for another couple of minutes.
Add the Chilli Powder, Garam Masala and some Salt and Pepper and fry off for about 30 seconds.
Roughly chop your Tomatoes. I just used 6 of those Salad Tomatoes you can buy, but if you're using bigger ones then go with 4. Add them into the mixture and whack the heat up, frying them off for about 5 minutes.
Add the Tomato Purée, Sugar and Lamb Stock to the mixture and bring the heat down to a simmer. Pop the Cinnamon Stick and Bay Leaves in too, and half cover the pot with a lid. Leave this to cook for about 20 minutes, stirring occasionally.
During this 20 minutes, get your Meatball mixture and start forming the balls. They're going to want to be around squash/golf ball size (?) and it's best to dust them with a little Flour so they don't stick. See picture below:
Once the 20 minutes are up, take the pot off the heat and remove the Cinnamon Stick and Bay Leaves. Use your Stick Blender to blend the sauce to a smooth consistency (alternatively leave to cool for a bit then add to a food processor to blend). As I said earlier, you may even prefer not to blend the sauce and just leave it as it is. Your choice, no judgement.
Get the Sauce back on the heat and add in 200ml of Water. Put your Meatballs into the Sauce carefully and simmer the mixture, uncovered, for about 30-40 minutes. You'll want to carefully stir it occasionally so that the Meatballs cook evenly. Add more Water if the sauce starts to stick. While it's cooking get your Rice on so it's ready to serve at the same time.
Serve with some Pomegranate Seeds, Rice and maybe some Coriander if you fancy.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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