Equipments
-
1 kitchen knife
1 large bowl
1 large frying pan
Ingredients
2 pounds minced Lamb
1 tbs ground cumin
1 tbs grated fresh ginger
1 tsp salt
2 tbs butter
1 large onion, peeled and finely diced
4 cloves garlic, peeled and crushed
1 cup boiling water
4 tbs Madras curry paste
2 tbs tomato paste
1 cup coriander leaves, roughly chopped
Step 1
In a large bowl, add the lamb mince, cumin, ginger and salt, and using clean hands, mix until combined.
Step 2
With wet hands to prevent sticking, roll into tablespoon-sized balls.
Step 3
Melt the ghee butter in a large skillet over medium heat and add the meatballs.
Cook the meatballs a little longer to let them get nice and brown on each side, about 4 to 5 minutes
per side.
Step 4
Don’t forget to let the excess oil drain off the meatballs by putting them onto a paper towel-lined plate.
Step 5
Using the same pan (add more butter if needed), fry the onion and the garlic until soft.
Step 6
Add the Madras paste, mix through and fry for a further minute.
Step 7
Add the water and stir through.
Step 8
Add the tomato paste, stir, bring sauce back to the boil, then simmer, covered, for 10 minutes until thickened.
Step 9
Drop the meatballs into the sauce and simmer for 5 minutes.
Step 10
And it’s ready! Don’t forget to sprinkle the cilantro (or parsley) on top.
Step 11
You can serve this beautiful dish “rustic-style” right out of the pan it was cooked in.
erve on rice and/or with roti, scatter coriander and add a dollop of natural yoghurt or store-bought raita.