Indian Lamb Meatballs in Curry Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
This is from Super Food Ideas. You can add extras to the yoghurt mix if you wish. Ingredients:
1 cup thick plain yogurt |
3/4 cup mint leaf, finely chopped |
1/2 cup dried red lentils |
750 g lean ground lamb |
1 small brown onion, grated |
2 tablespoons mild curry paste |
400 g diced tomatoes |
1 1/2 cups chicken stock |
1/4 cup water |
steamed rice, to serve |
Directions:
1. Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
2. Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl.
3. Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate.
4. Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute.
5. Add tomato, stock and 1/4 cup water. Bring to the boil.
6. Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens.
7. Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.
|
|