Quick & Easy

Lamb korma meatball curry

Tender lamb meatballs swimming in a rich korma curry sauce.
korma curry meatballs


Korma curry meatballs


Korma curry meatballs

1.Combine lamb, spices, garlic and coriander in a bowl; season. Roll rounded tablespoons of lamb mixture into balls (makes around 50 kofta).
2.Heat half the oil in a 5 litre (20-cup) cast iron or other flameproof casserole dish (see tip). Cook kofta, in batches, turning, for 5 minutes or until browned all over; transfer each batch to a tray.
3.Heat remaining oil in same dish, reduce heat to low; cook onion, stirring for 3 minutes or until softened. Add korma paste; cook, stirring, for 2 minutes or until fragrant. Add stock, tomatoes and cinnamon; bring to the boil over medium-high heat.
4.Return kofta to dish; cover with a tight-fitting lid. Reduce heat to low; cook, stirring occasionally, for 1 hour. Uncover; simmer for a further 15 minutes or until sauce reduces slightly. Stir in cream; season to taste.
5.Serve curry topped with almonds and extra coriander leaves.

Serve with steamed basmati rice.


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