Lamb korma meatball curry

Tender lamb meatballs swimming in a rich korma curry sauce.

  • 2 hrs cooking
  • Serves 8
  • Print


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)


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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