Indian Lamb Meatballs in Curry Sauce
This is from Super Food Ideas. You can add extras to the yoghurt mix if you wish.
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INGREDIENTS
Nutrition- 1cup thick plain yogurt
- 3⁄4
- 1⁄2
- 750g lean ground lamb
- 1small brown onion, grated
- 2tablespoons mild curry paste
- 400
- 1 1⁄2cups chicken stock
- 1⁄4cup water
-
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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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