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Lamb meatball curry with pomegranate raita
Lamb meatball curry with pomegranate raita
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Turn lamb sausages into savory meatballs for a satisfying curry night.
Ingredients:
  • 400g lamb sausages
  • 30g desiccated coconut
  • 2 long green chillies, seeds removed, finely chopped
  • 1 onion, roughly chopped
  • 3 garlic cloves, chopped
  • 6cm piece ginger, 3cm chopped, 3cm finely grated
  • 400g can chopped tomatoes
  • 80ml sunflower oil
  • 1 cinnamon stick
  • Handful fresh curry leaves (see notes)
  • 20.00 ml fennel seeds
  • 2 tsp dried chilli flakes
  • 40.00 ml ground coriander
  • 350ml chicken style liquid stock
  • 1 1/2 tsp ground turmeric
  • 280g yoghurt
  • 40.00 ml chopped coriander leaves
  • Seeds of 1 pomegranate
  • Steamed rice, to serve
Instructions:
  • Remove sausage meat from casings and combine it in a bowl with coconut and half of the green chilli. Use your hands to mix the ingredients, then shape the mixture into walnut-sized balls. Refrigerate to allow them to set.
  • Blend onion, garlic, ginger, and tomato in a food processor until smooth. Heat oil in a deep frypan over medium heat. Sauté cinnamon, curry leaves, and fennel seeds for 2 minutes until fragrant. Add the tomato mixture, chilli flakes, ground coriander, stock, and 1 teaspoon turmeric. Simmer for 15 minutes until thickened. Add meatballs and simmer for 20 minutes until cooked through.
  • Next, mix together yogurt, fresh coriander leaves, pomegranate seeds, and the rest of the grated ginger along with 1/2 teaspoon of turmeric. Enjoy the curry with the flavorful raita and rice.

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