Indian Lamb Meatballs in Curry Sauce

Name: Indian Lamb Meatballs in Curry Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 cup thick plain yogurt; 3/4 cup mint leaf, finely chopped; 1/2 cup dried red lentils; 750 g lean ground lamb; 1 small brown onion, grated; 2 tablespoons mild curry paste; 400 g diced tomatoes; 1 1/2 cups chicken stock; 1/4 cup water; steamed rice, to serve

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Recipe by Jewelies

This is from Super Food Ideas. You can add extras to the yoghurt mix if you wish.

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READY IN: 1hr 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

cup thick plain yogurt
³⁄₄

cup mint leaf, finely chopped
¹⁄₂

cup dried red lentils
750

g lean ground lamb
1

small brown onion, grated
2

tablespoons mild curry paste
400

g diced tomatoes
1 ¹⁄₂

cups chicken stock
¹⁄₄

cup water
steamed rice, to serve

DIRECTIONS

Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl.
Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate.
Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute.
Add tomato, stock and 1/4 cup water. Bring to the boil.
Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens.
Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.

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