Curried Lamb Meatballs

These lamb meatballs have become so popular in our house now that I subconsciously almost always have a pack of lamb mince in the freezer just in case. I’m not sure that it is a perfect summer recipe, in the same way that any meat and gravy dish wouldn’t be ideal in the heat, but the perfect summer is a dim and distant memory now. Otherwise, for me they are perfect.

The meatballs don’t have any breadcrumbs or starch holding them together so as a consequence they are very light, but it does mean you need to be gentle with them – they will be wetter than normal meatballs and its best not to stir them in the pan – a gentle shake will do. Despite their relative fragility none have fallen apart on me yet! I tend to make the meatballs in the morning and leave them in the fridge but it won’t really matter if you do them as you start the sauce. I have adapted this from Anjum Anand’s Curried Lamb Meatballs, from the brilliant Indian Food Made Easy – I have changed the quantity of the lamb required and removed the evil fresh coriander from the original recipe.

For the Meatballs:

500g lamb mince
3 cloves garlic, finely chopped
1 tsp finely chopped or grated fresh ginger
1 tsp garam masala
1/2 tsp salt
1 egg
3 tbsp very finely chopped onion, (from onion used for sauce)

For the sauce:

Splash vegetable oil
large onion, finely chopped
3 cloves garlic
small cinnamon stick
3rd of tin chopped tomatoes
1 tsp fresh ginger, roughly chopped
800 ml water
1/2 tsp turmeric
1/2 tsp chilli powder
2 tsp ground coriander
1 tsp garam masala

So first make your meatballs. It’s simply a matter of combining all the ingredients in a bowl and giving them a thorough mix with your hands. Then, when the ingredients are fully combined, take a spoon and shape spoonfuls of lamb mixture into walnut sized pieces. AsI have said, you can make these in advance if you like.

Now, heat the oil in a wide non-stick saucepan. Put in your onion and cinnamon stick and cook over a low to medium heat until your onions are golden brown. In a blender, blend together your tomato, ginger and garlic. When smooth, add to the pan and cook for 7-8 minutes, until the oil starts to separate from the tomato mixture and pour in 200 ml of water. Cook, stirring, over a medium heat until the water has evaporated and it has reduced down to a paste. Stir fry this for 2 or 3 minutes and then stir in the spices and salt. Add the remainder of the water and bring to simmering point. When you have simmered for 5 or 6 minutes carefully drop in the meatballs and simmer for another 20 minutes. Resist the temptation to stir! When the meatballs are done, give the pan a quick shake and serve the over rice, with plenty of the gravy.