adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sri Lankan lamb meatball curry
Sri Lankan lamb meatball curry
0 Likes
Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Spiced lamb meatball curry with flavorful sauce, easy to prepare.
Ingredients:
  • 500g lamb mince
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1.25 gm ground cinnamon
  • 5 garlic cloves, crushed
  • 25.00 ml grated fresh ginger
  • 46.00 gm vegetable oil
  • 1 sprig fresh curry leaves, plus extra, to serve
  • 1 tsp brown mustard seeds
  • 2 brown onions, finely chopped
  • 1/4 tsp fenugreek seeds, lightly toasted
  • 1 tsp turmeric
  • 5.00 gm Ceylon curry powder (see notes)
  • 1 long fresh green chilli, thinly sliced
  • 2 large tomatoes, coarsely chopped
  • 400ml coconut cream
  • 1 cinnamon stick
  • 3 medium potatoes, peeled, cut into 3cm pieces
  • 10.60 gm fresh lemon juice
  • 20.00 ml chopped fresh coriander, plus extra sprigs, to serve
  • Steamed basmati rice, to serve
  • Shiso leaves (optional), to serve
Instructions:
  • Mix the mince, cardamom, cloves, cinnamon, 1 garlic clove, and 1 tsp ginger together in a bowl. Season the mixture and shape into 16 meatballs. Heat 2 tsp oil in a large frying pan over medium-high heat, then cook the meatballs for 5-7 minutes until browned all over. Transfer the meatballs to a plate.
  • Heat 2 tablespoons of oil in a large flameproof casserole dish over medium heat. Add curry leaves and mustard seeds and cook for 1 minute until the seeds start to pop. Stir in the onion, fenugreek, turmeric, curry powder, chilli, remaining garlic, and ginger. Cook for 5 minutes until fragrant and the onion softens. Add the tomato and cook for another 2 minutes, stirring occasionally.
  • Preheat your oven to 150C/130C fan forced. Mix in the coconut cream and cinnamon stick, then bring to a boil. Gently place the meatballs back into the sauce along with the potato. Cover with a lid and bake for 1 hour.
  • Combine the lemon juice and coriander into the mixture and season it. Serve the dish with rice, extra curry leaves, extra coriander, and shiso leaves, if desired.

Similar Recipes