How to make it

  • Preheat the oven to 200C/400F/Gas 6;
  • Place the meatballs into a large roasting tin, drizzle over the oil and stir gently to coat;
  • Bake for some 20 minutes or so, or until the meatballs are golden-brown;
  • Turn every so often to ensure even cooking and browning;
  • Set aside on kitchen towel.
  • Put onion, ginger, and garlic into blender or food processor and “blitz”;
  • Mix the spices together well to form a spice mixture;
  • Heat the oil in a large pan/frying pan over a low medium heat;
  • Add onion/ginger mixture and chillies, and, stirring frequently, cook on a low heat for some 2 to 3 minutes or so until softened a bit;
  • Add spice mixture and cook gently, stirring continuously, for some 1½ minutes or so until all well combined;
  • Add the yogurt, lemon juice and crushed tomato, increase heat to high and, stirring continuously, bring to boil;
  • Reduce heat and continue to cook gently, ensuring everything mixed well together;
  • Cover and simmer for some 15 minutes or so;
  • Add the meatballs, peppers and coriander, stir well, cover the pan again and, stirring occasionally, simmer for a further 10 to 12 minutes or so until everything cooked through;
  • Serve, garnished with remaining coriander

Reviews & Comments 2

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  • notyourmomma 2 years ago
    That's a spicy meatball! Thanks for the add to ODD.
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  • chuckieb 2 years ago
    This looks delicious Don!
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