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  • Writer's pictureCharlie Thacker

Lamb Meatball Curry

Updated: Feb 21, 2022

This one is an absolute beauty. Spicy lamb meatballs and a gorgeous creamy tomato based curry sauce. Quick and simple to make in four easy steps.

Ingredients (Serves 4)

For the meatballs

500g Lamb mince

2 Cloves Garlic (Diced)

1 Large Red Chilli (Deseeded & Diced)

1 Teaspoon Garam Masala



For the sauce

1 Can of Peeled Plum Tomatoes

1 Can of Coconut Milk

1 White Onion (Diced)

Garlic (Grated)

Fresh Ginger (Grated)

1 Tablespoon Garam Masala

1 Teaspoon of Tumeric

1 Teaspoon of Fennel Seeds

2 Teaspoons of Fenugreek Leaves

2 Teaspoons of Brown Sugar

1/2 Teaspoon Salt

Cayanne pepper to taste


  1. Combine meatball ingredients and shape into small balls, just smaller than a golf ball. I try to make about 5 per person. Heat a pan with olive oil and brown off your meatballs, turn so they are brown on all sides and remove from the pan.

  2. Get your rice on the go. Wash your rice with cold water, rinse and repeat about 3 or 4 times until the water runs clear. Fill once more until the water is about 2.5cm above the rice. Season with salt and pepper and bring to the boil. Reduce the heat and add a lid. Simmer for 8-10 mins, keep going until the water has evaporated. Remove from the heat, fluff with a fork and put the lid back on. Leave to steam for a few mins before serving.

  3. In the same pan you cooked the meatballs, add a splash more olive oil and cook off your onions until they are golden. Add your garlic and ginger and cook for a further 2 mins. Add the spices and your canned tomatoes, cook for a minute. Add your coconut milk and simmer for 3-4 minutes. In with the sugar, salt and cayenne to taste.

  4. Serve up your curry however you like, I went for a rice dome and a bowl of curry. Most importantly, enjoy.

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