These spiced lamb meatballs with aromatic curry sauce are just the thing for feeding a crowd.
‘Bill Granger’s latest book proves once again that there are few food writers who can create such simple, but delicious recipes. These spiced, warming meatballs are a brilliant way to produce a fast supper for family or friends without compromising on flavour.
What’s more, everything gets cooked in one pan, meaning there’s very little washing-up. I’d try this with mutton mince for an even more pronounced, gamey flavour. And perhaps you could order a bit extra from your local butcher and keep some in the freezer for another recipe-possibly a rich moussaka to brighten up gloomy February’ Thomasina Miers
Lamb kofta meatballs in curry sauce (serves 4)
Extract from Bill Granger’s Easy
Published by Collins
When India meets Italy, great things result. Fry these meatballs in a pan, or toss them in oil on a tray and bake instead.
500g lamb mince
1 onion, coarsely grated
2 garlic cloves, crushed
25g fresh white breadcrumbs
Finely grated zest 1 lemon 3tbsp chopped coriander
3tbsp chopped mint, plus
extra handful to serve
3tbsp light-flavoured oil
4tbsp korma curry paste
1tbsp finely chopped ginger
400g tin chopped tomatoes
200ml coconut milk
1 cinnamon stick
1 red onion, finely sliced
Naan bread, warmed
Place the mince, onion, garlic, breadcrumbs, lemon zest, coriander and 3 tablespoons of mint in a large mixing bowl. Add plenty of sea salt and freshly ground black pepper and combine thoroughly.
Rinse your hands under cold water and, without drying, shape the mixture into 24 small meatballs.
Place a large, non-stick frying pan over medium-high heat. Add 1 tablespoon of the oil and, when hot, add half the meatballs and fry for 4-5 minutes, turning often, until lightly browned on all sides.
Transfer to a plate and repeat with more oil and remaining kofta.
Return the pan to the heat, add the remaining oil, curry paste and ginger. Fry for 1 minute, stirring constantly. Tip the tomatoes and coconut milk into the pan and stir well. Add the cinnamon stick and season with a little sea salt and plenty of black pepper. Bring to the boil, then reduce the heat and simmer gently for 3 minutes.
Return the kofta to the pan and cook in the curry sauce for a further 5 minutes, until tender and cooked through. Serve scattered with the red-onion slices, mint leaves and naan bread.