Indian meatball curry with peas
Adding cooked rice to the meatball mixture makes the meat go further and lightens it.
Photo: Marina Oliphant
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- 600g minced lamb
- 1 tbsp fresh ginger, finely grated
- 2 garlic cloves, finely grated
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 cup cooked rice
- 1 tbsp vegetable oil
- 1 1/2 tbsp curry powder
- 2 tsp turmeric
- 1 tsp fennel seeds, dry-roasted
- 1 green chilli, finely sliced
- 6 sprigs curry leaves
- 2 fresh tomatoes, diced
- 400ml canned tomatoes
- 2 tsp sugar
- 250ml water or stock
- 200g peas
- 2 tbsp coriander sprigs
Remember to pep up your spices first by toasting them in a hot, dry pan until fragrant.
To make meatballs, put lamb, ginger, garlic, cumin, cinnamon and half a teaspoon salt in a food processor. Pulse to a paste. Add rice and pulse until just mixed. Form into golf ball-size balls, set on a tray and refrigerate while you make the curry.
Heat oil in a wide pan and add curry powder, turmeric, fennel seeds, chilli, curry leaves, tomatoes, remaining salt, sugar and water or stock. Bring to the boil, stirring, and simmer for five minutes. Add meatballs in a single layer and simmer for 15 minutes, turning occasionally until cooked.
Cook peas in simmering salted water for one minute and drain. Scatter peas and coriander over curry and serve with steamed rice.