1 large red chili, deseeded and very
2 tbsp chopped coriander leaves
1 tbsp garam masala
1.5 tsp salt
1/4 tsp pepper
3 tbsp vegetable oil
150ml (1/4 pint) natural yogurt
1 tsp palm sugar or soft brown sugar
1/2 tsp chili powder
300ml (1/2 pint) water
To garnish -
pinch of ground cardamom
sprigs of coriander
To serve -
nanns or parathas
To make the
lamb meatballs, place the lamb, ginger, red chili, coriander, 1 tsp of the
garam masala, 1 tsp of the salt and the pepper in a bowl. Mix thoroughly,
then divide the mixture into 16 and shape each portion into a small
Heat the oil in
a heavy-based frying pan, add the meatballs and fry over a gentle heat for
5 minutes, turning occasionally, to seal them. Using a slotted spoon,
transfer the meatballs to a saucepan.
In a jug, mix
together the yogurt, sugar, chili powder, the remaining garam masala and
salt and the measured water. Pour the yogurt mixture over the meatballs,
then cook the curry, uncovered, over a medium heat for 10 minutes, or
until the meatballs are cooked and most of the liquid has been absorbed,
leaving just a little sauce.
ground cardamom and coriander sprigs and serve hot with nanns or parathas.
A fragrant meatball curry that has a
creamy flavor and just a hint of heat. You can make the meatballs in
advance to save time.