Ingredients

The following ingredients have 4 Servings
  • Juice & finely grated zest of 1 lemon
  • 1/4 cup (60ml) olive oil
  • 1 white onion, thinly sliced
  • 500g lean lamb mince
  • 1 brown onion, coarsely grated
  • 2 garlic cloves, crushed
  • 1/3 cup (25g) fresh white breadcrumbs
  • 1/4 cup coriander leaves, chopped, plus extra leaves to garnish
  • 1/4 cup mint leaves, chopped
  • 1/3 cup (100g) korma curry paste
  • 1 tbs finely chopped ginger
  • 400g can chopped tomatoes
  • 400ml can coconut milk
  • 1 cinnamon quill
  • 1 telegraph cucumber, roughly chopped
  • Pappadams, to serve

Instruction

  • In a bowl whisk lemon juice with 1 tbs oil. Add the sliced onion and set aside.
  • Place mince, grated onion, garlic, zest, breadcrumbs and herbs in a bowl. Season and mix to combine. Rinse your hands under cold water and, without drying them, use your hands to shape the mixture into 16 small balls.
  • Place a deep non-stick frypan over medium heat. Add 1 tbs oil and, when hot, add the meatballs and fry, stirring, for 4-5 minutes until lightly browned on all sides. Transfer to a plate.
  • Return the pan to the heat, add remaining 1 tbs oil and, when hot, add the curry paste and ginger, and fry, stirring, for 1 minute. Stir in tomato, coconut milk and cinnamon until combined. Season and bring to the boil, then reduce heat and simmer gently for 3 minutes. Return meatballs to the pan and cook for a further 10 minutes or until cooked through and the sauce is reduced.
  • Add the cucumber to the white onion mixture, mix to combine and season.
  • To serve, divide the meatballs and sauce among four bowls and garnish with coriander leaves. Serve with pappadams and the cucumber and onion salad.