Easy Lamb Korma Meatball Curry
This Easy Lamb Korma Meatball Curry (30-Minute Dinner) delivers juicy, spiced lamb meatballs in a rich and creamy almond korma sauce. Using a store-bought paste makes it a flavourful, achievable weeknight winner that's faster than takeout.
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.