Indian Lamb Meatballs In Curry Sauce – a delicious recipe with yogurt, mint leaf, red lentils, lean ground lamb, brown onion, curry paste. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
787
kcal
Calories
45
g
Fat
13
g
Carbs
80
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup thick plain yogurt, 3/4 cup mint leaf, finely chopped, 1/2 cup dried red lentils, 750 g lean ground lamb, and more.
Yes, Indian Lamb Meatballs In Curry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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