The beauty of a good curry is that it is not only warm and comforting, but it can be nutritionally dense and fragrant.
Boasting an array of herbs and spices, curries have been seen to be anti-inflammatory, provide antioxidants, and may have heart health benefits, amongst much else. This lamb meatball curry offers protein-rich meatballs, carbohydrates from the rice and raita (along with fats, protein, and probiotics from the yoghurt), some vegetables in the chutney, and a variety of herbs and spices.
Enjoy with some roasted vegetables on the side or added into the curry for a complete meal.
Mix the lamb mince in a bowl with half the green chilli, harissa spice, salt, garlic and egg. Mix with your hands, then roll into walnut-sized balls. Chill to firm up.
Place the onion, garlic, ½ the chopped ginger, the remaining chilli and tomato in a food processor and whiz until smooth.
Heat the oil in a large pan over medium heat. Cook the curry leaves and mustard seeds for 1 minute or until fragrant.
Stir in tomato mixture, chilli flakes, ground coriander, stock and 1 teaspoon turmeric. Bring to the boil, then reduce heat to medium and cook for 15 minutes or until thickened. Add the meatballs and cook for 20 minutes or until cooked through.
Meanwhile, to make the raita, combine the yoghurt, coriander leaves, pomegranate and remaining ginger and 1/2 teaspoon turmeric.
Serve curry with raita and Golden Delight basmati rice cooked as per packet instructions.
Tip: Freezes well. You can adjust the heat by increasing or decreasing the amount of chopped chillies. You can also swop out the mutton mince for chicken or beef as preferred.
Ingredients
Directions
Mix the lamb mince in a bowl with half the green chilli, harissa spice, salt, garlic and egg. Mix with your hands, then roll into walnut-sized balls. Chill to firm up.
Place the onion, garlic, ½ the chopped ginger, the remaining chilli and tomato in a food processor and whiz until smooth.
Heat the oil in a large pan over medium heat. Cook the curry leaves and mustard seeds for 1 minute or until fragrant.
Stir in tomato mixture, chilli flakes, ground coriander, stock and 1 teaspoon turmeric. Bring to the boil, then reduce heat to medium and cook for 15 minutes or until thickened. Add the meatballs and cook for 20 minutes or until cooked through.
Meanwhile, to make the raita, combine the yoghurt, coriander leaves, pomegranate and remaining ginger and 1/2 teaspoon turmeric.
Serve curry with raita and Golden Delight basmati rice cooked as per packet instructions.
Tip: Freezes well. You can adjust the heat by increasing or decreasing the amount of chopped chillies. You can also swop out the mutton mince for chicken or beef as preferred.