Name: Lamb korma meatball curry
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: Korma curry meatballs; 1.5 kilograms (3lb) lean minced (ground) lamb; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 2 teaspoons ground cardamom; 3 cloves garlic, crushed; ⅔ cup finely chopped coriander leaves and stems, plus extra leaves, to serve; 2 tablespoons olive oil; 1 onion (150g), chopped finely; ½ cup (150g) korma curry paste; 2 cups (500ml) chicken stock; 2 400g (12½oz) cans cherry tomatoes; 1 cinnamon stick; 300 ml thickened (heavy) cream; natural flaked almonds, roasted, to serve (optional)

Ingredients

Korma curry meatballs

1.5 kilograms (3lb) lean minced (ground) lamb

1 tablespoon ground cumin

2 teaspoons ground coriander

2 teaspoons ground cardamom

3 cloves garlic, crushed

⅔ cup finely chopped coriander leaves and stems, plus extra leaves, to serve

2 tablespoons olive oil

1 onion (150g), chopped finely

½ cup (150g) korma curry paste

2 cups (500ml) chicken stock

2 400g (12½oz) cans cherry tomatoes

1 cinnamon stick

300 ml thickened (heavy) cream

natural flaked almonds, roasted, to serve (optional)

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook