This Lamb Korma Meatball Curry is an easy and seriously delicious weeknight family meal that everyone will enjoy. Juicy lamb mince is combined with aromatic spices and fresh coriander then cooked in a luscious creamy almond Korma sauce. I utilise a store-bought Korma paste (aka instant flavour) to make this meal simple and do-able any night of the week.
How to make the meatball curry
The lamb meatballs come together quickly. The most time your going to spend is in the rolling of them.
So its a just a matter of making the meatball mixture, rolling, browning them quickly in a pan then adding the spice paste, cream, stock and some nutty almond meal. Return the meatballs to the sauce and allow them to simmer and finish cooking through. The yummiest meatball curry awaits you!
Step-by-step
❄️ Storage
FRIDGE:
To store any leftovers or if making head of time allow to cool to room temperature then transfer to the fridge in an airtight container/s. Best used within 3 days.
FREEZE:
The meatball curry freezes well for longer storage. Allow to cool to room temperature then portion into freezer safe airtight containers or freezer proof zip-lock bags. Label, date and freeze for up to 3 months.
REHEATING:
Thaw in the fridge overnight before reheating gently on the stove top or in the microwave on MEDIUM (50% power) until evenly heated through and piping hot.
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
- 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. - THICKENED CREAM
You can also use coconut cream or coconut milk instead of the cream. If using this option, add a 400ml can of either one and omit the chicken stock. If sauce gets to thick, simply add a splash of water to thin it out slightly.
You may also enjoy
- 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
Leave a Reply