Lamb Korma Meatball Curry
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.
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.