Lamb Korma Meatball Curry is a rich, comforting curry made with tender spiced lamb meatballs simmered in a creamy korma sauce. Almond, warm spices and cream create a smooth fragrant sauce that coats every bite. Ready in about 30 minutes, this lamb korma meatball curry is perfect for an easy weeknight dinner served with fluffy rice or warm flatbread.
I love a good cooking project, but let’s be real—most weeknights call for something delicious that doesn’t keep me in the kitchen for hours. This meatball curry was born on one of those nights. I had lamb mince, a jar of korma paste, and a serious need for something comforting. By skipping the long spice-toasting step and using the paste as a flavour base, I had a rich, creamy curry with juicy homemade meatballs ready in about the same time it would take to watch an episode of my favourite show. It’s now my non-negotiable answer to the “what’s for dinner?” question when I want something special without the effort.
Why You’ll Love This Curry
This recipe is a masterclass in getting maximum flavour with minimal fuss. Here’s why it works so well:
- Genuinely 30-Minute Meals: From mixing the meatballs to serving, it’s a swift process that delivers a complete, satisfying dinner.
- Clever Flavour Shortcut: Using a quality store-bought korma paste gives you complex, authentic flavour instantly, without toasting and grinding spices.
- Juicy, Flavourful Meatballs: The lamb mince is spiced from the inside out with cumin, coriander, and fresh herbs, ensuring every bite is packed with taste.
- Rich & Creamy Sauce: The combination of cream, almond meal, and curry paste creates a luscious, velvety sauce that’s restaurant-worthy.
- Family-Friendly Favourite: Mildly spiced, creamy, and served with rice, it’s a crowd-pleaser that both kids and adults adore.
How To Make The Lamb Korma Meatball Curry
This curry comes together in three straightforward stages: make the meatballs, build the sauce, and simmer.
- Mix & Brown the Meatballs: Combine lamb mince with ground spices and fresh coriander. Roll into balls and brown them in a pan to seal in the juices and create fond (those tasty browned bits) for the sauce.
- Build the Creamy Sauce: In the same pan, soften diced onion, then stir in the korma paste to cook out its raw edge. Pour in cream and stock to create a rich, silky base, then stir in almond meal for body and a nutty nuance.
- Simmer Together: Return the meatballs to the sauce and let everything simmer gently for about 10 minutes. This allows the meatballs to cook through and the flavours to meld into a beautifully cohesive curry.
My Top Tips for the Best Curry
- Don’t Overmix the Meatballs: Use your hands to gently combine the lamb and spices just until uniform. Overworking can make the meatballs tough.
- Get a Good Sear: Take the time to properly brown the meatballs on all sides. This builds flavour in the pan for your sauce.
- Cook Out the Paste: After adding the korma paste to the onions, let it cook for a full 1-2 minutes until fragrant. This removes any raw taste and deepens the flavour.
- Simmer Gently: Once the meatballs are back in the sauce, keep the heat low. A gentle simmer ensures they stay juicy and the sauce doesn’t split.
- Cream Substitute: For a dairy-free version, you can use full-fat coconut cream instead of thickened cream and omit the chicken stock. The flavour will be slightly different but still delicious.
What to Serve With Your Lamb Korma
For a classic and satisfying meal, serve it over a bed of steamed basmati rice or fluffy Indian yellow rice. A side of steamed green beans, broccoli, or peas adds a fresh, simple contrast. Don’t forget the naan bread or poppadums for scooping up every last bit of the creamy sauce. A dollop of mango chutney or raita on the side is always a welcome addition.
Storage & Reheating
Fridge: Cool the curry completely and store in an airtight container for up to 3 days.
Freezer: Portion and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Gently reheat in a saucepan over low heat, stirring occasionally, or in the microwave at 50% power. If the sauce has thickened too much, add a small splash of water or stock while reheating.
I hope this Easy Lamb Korma Meatball Curry becomes your new favourite shortcut to a comforting, flavour-packed dinner. It’s proof that you don’t need hours to create something truly special. Give it a try on your next busy weeknight and let me know in the comments how your family enjoyed it!
More Indian Style Recipes:
- Indian Spiced Yoghurt Chicken Breasts (Air Fryer)
- Easy Indian Vegetable Samosas
- Easy Kerala Fish Curry
- The Easiest Garlic Naan Bread Ever
- Indian Yellow Rice
- Bill Granger’s Curried Chicken & Rice
Lamb Korma Meatball Curry
Ingredients
- 750g lamb mince
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ⅓ cup coriander leaves and stems, finely chopped
- 1 large red onion, finely diced
- ⅓ cup korma curry paste (I used Patak's)
- 300ml thickened cream (see notes)
- ½ cup chicken stock
- ¼ cup almond meal
TO SERVE – optional
- Steamed basmati rice
- Steamed green beans
- Coriander leaves
- Toasted flaked almonds
- Naan bread or pappadums
Instructions
- Place the mince, ground cumin, ground coriander, garam masala and fresh coriander in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Roll 1 tablespoons portions of the mixture into balls and place on a plate.
- Heat a large wide frying pan (about 26cm base measurement) over medium-high heat. Add the meatballs and cook, turning occasionally, for 5-6 mins or until browned all over. Transfer meatballs to a plate. Drain any excess oil from pan leaving around 1 tablespoon.
- Add the remaining onion to the pan and cook for 4-5 minutes or until softened and lightly golden. Add the korma curry paste and stir for 2 minutes or until aromatic. Add the cream and stock and bring to a simmer.
- Return the meatballs to the pan and add the almond meal, stir gently to combine. Simmer over a low heat for 10 minutes or until meatballs are cooked through and sauce has thickened slightly.
- Serve the meatballs and sauce with steamed basmati rice and green beans. Garnish with coriander leaves and toasted flaked almonds. Drizzle with a little extra cream if desired. Serve with naan bread or poppadoms on the side.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use large size and eggs are 55-60 g each, unless specified. - Lamb Mince: Regular lamb mince works perfectly. For a leaner option, you can use beef mince, but lamb provides the best flavour match for korma.
- Korma Paste: A good-quality paste like Patak’s is recommended for consistent flavour. Check the heat level if serving to children.
- Cream Substitute: For a dairy-free version, substitute the thickened cream and chicken stock with a 400ml can of coconut cream. Simmer as directed.
- Almond Meal: This thickens the sauce slightly and adds a lovely nutty flavour. If you have a nut allergy, you can omit it—the sauce will be slightly thinner but still delicious.
- Serving: For extra richness, drizzle with a little extra cream when serving.
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