Lamb Meatball Curry – a delicious recipe with garlic, vegetable oil, brown onion, curry, beef stock, light coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine mince and garlic in a medium bowl and season with salt and pepper and mix well.
2
Roll level tablespoons of mince mixture into balls.
3
Heat oil in a large deep grying pan over high heat and add meatballs and cook and turn for about 5 minutes or until browned all over and remove from the pan.
4
Add onion to pan and cook and stir over moderate heat for 5 minutes or until soft and then add curry paste and cook and stir for 1 minute or until fragrant.
5
Stir in stock and coconut milk and bring to the boil and then add kumara and cover and cook over moderate heat for 10 minutes.
6
Return meatballs to pan and add beans and cook curry covered for 10-15 minutes or until kumara is tender and meatballs are cooked.
7
Spoon rice into shallow serving bowls and top with meatball curry and serve with the pappadums.
528
kcal
Calories
33
g
Fat
20
g
Carbs
38
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 9 ingredients. The key ingredients include: 500 g lamb mince (ground lamb), 1 garlic clove (minced), 1 tablespoon vegetable oil, 1 brown onion (medium finely chopped), and more.
Yes, Lamb Meatball Curry 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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