Indian Meatball Curry

Cook time 45 minutes (+ refrigeration time)
Servings 4

Ingredients

2 tbsp vegetable oil

125g stale, crustless white bread, torn into a rough crumb

2 x cans 270ml coconut milk

500g lamb mince

1 bunch coriander, leaves picked and stalks very finely chopped

1 egg, lightly beaten

1 1/2 tbsp mild curry powder (like madras)

2 tsp finely grated ginger

3 garlic cloves, chopped

1 tsp mustard seeds

1 tsp cumin seeds

1 brown onion, finely chopped

400g can crushed or chopped tomatoes

Pinch of salt

Roti or naan to serve

Indian Meatball Curry

Method

For the meatballs, soak the bread in roughly half (135ml) coconut milk for 5 minutes. Meanwhile place the lamb mince, coriander stalks, egg, a few teaspoons of curry powder and half the ginger and half the garlic in a bowl. Add the soaked bread, season with salt and then use your hands to bring the mixture together. Use an ice-cream scoop to form meatballs and place on a tray. If you can, chill the meatballs for an hour to firm up.

Heat a tablespoon of vegetable oil in the pressure cooker or a large non-stick frypan over medium high heat. Add meatballs and cook for 6-7 minutes, turning carefully, until browned all over. Remove.

Add the remaining vegetable oil and add mustard seeds, cumin seeds and cook for 10 seconds until fragrant then add the onion and cook for 2-3 minutes until softened. Add the remaining curry powder and the remaining ginger and garlic and cook for a further minute until fragrant. Add the tomatoes and remaining coconut milk and season. Return meatballs and close the pressure cooker and cook for 15 minutes or bring to a gentle simmer in a saute pan for 35-40 minutes.

Serve the balls topped with coriander leaves and warmed roti or naan bread on the side.