Indian Meatballs In Tomato Sauce
From maples 16 years ago
Ingredients
- 500gr lean ground lamb shopping list
- 5 tbs plain yogurt shopping list
- 2in/ 5cm/ 1tsp fresh root ginger, finely chopped - can use paste ginger shopping list
- 1 green chili, deseeded and finely chopped shopping list
- 3 tbs chopped fresh coriander shopping list
- 2 tsp ground cumin (jinten) shopping list
- 2tsp ground coriander (ketumbar) shopping list
- 1 onion, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 1/2 tsp turmeric powder shopping list
- 1 tsp garam masala powder shopping list
- 1 can (400gr) chopped tomatoes shopping list
- salt and pepper/ black pepper shopping list
- 1 tbs cooking oil shopping list
How to make it
- Combine the lamb, 1 tbs of the yogurt, the ginger, chili, 2 tbs of the chopped coriander, the cumin and ground coriander, and season. Shape the mixture into balls. It gives me 24 meatballs.
- Heat the oil in a saucepan. Fry the meatballs in batches for 10 minutes per batch, turning until browned. Drain on the kitchen paper and set aside.
- In the same oil, add the onion and garlic and fry for 5 minutes or until soften, stirring occasionally. Mix the turmeric and garam masala with 1 tbs water, then add to the onion and garlic. Add the remaining yogurt, , 1 tbs at a time, stirring well each time.
- Add the tomatoes, meatballs and 2/3 cup/ 150ml of water to the mixture and bring to boil. Partly cover the pan and reduce the heat. Simmer for 30 minutes, stirring occasionally. Sprinkle over the rest of the coriander to garnish.
- Serve with steamed white rice, just like topped rice =)
The Rating
Reviewed by 2 people-
Super recipe!!!! high 5
berry
in Myrtle Beach loved it
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Tried this and liked it although the spices were not quite what I had expected. I will have to experiment to get the flavour I had in mind. Not having lamb I used a combination of lean ground beef and ground turkey which kept the fat content down.
mbelisle
in Suva loved it
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