Lamb Meatball Coconut Curry

lamb-coconut-curry-web

Serves 4

 

 

Ingredients

For the meatballs:
600g lamb mince
2 garlic cloves, chopped
5g fresh coriander, chopped
1 red or green chilli, chopped
Himalayan salt and black pepper
2 tbsp coconut oil, for frying
For the curry:
1 onion, sliced
2 tbsp fresh ginger, chopped
2 tbsp curry powder
1 x 400g tin coconut milk
1½ cups chicken or lamb stock
10 curry leaves
Himalayan salt and black pepper
juice of ½ a lemon
To serve:
fresh mint sprigs, to garnish
½ red onion, sliced, to garnish
1 radish, sliced, to garnish
1 mild red chilli, sliced, to garnish

Method

  1. For the meatballs: Mix the lamb, garlic, coriander and chilli in a bowl and season well. Roll the mixture into balls. Heat 1 tbsp of coconut oil in a frying pan and cook the meatballs until they have browned well on all sides. Remove them from the pan.
  2. For the curry: Add 1 tbsp coconut oil to the pan and sauté the onion and ginger until the onion has softened. Add the curry powder, cook for 30 seconds, then stir in the coconut milk, stock and curry leaves. Return the meatballs to the pan and simmer them gently for 15 minutes.
  3. Season well and add the lemon juice.
  4. To serve: Serve the curry hot garnished with mint, red onion, radish and chilli.

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