To make the meatballs – beat the eggs and milk, then add the rest for the ingredients. Mix well and mould into 25g balls. Chill for 20 minutes, then fry for about 8 minutes on a medium heat.
Minty Lamb Meatball Curry
Ingredients
4
servings
-
- 450 g
- 2
- 200 g
- 25 g
- 1 clove
- 2 tbsp
-
Curry paste
- 2
- 3
- 3,5 cm
- 1 tbsp
- 2 tsp
- 3 tsp
- 2 tsp
- 3 tsp
- 3 tsp
- 1 tbsp
- 1
- 3
- 500 ml
-
Yoghurt dip
- 200 ml
- 1 tbsp
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Preparation
To make the sauce - put all the paste ingredients, including the chilli powder for kick, in a processor and blend until smooth
Fry in a little oil for 6-8 minutes on a low heat.
Add the chopped tomatoes and stock, bring to the boil. Allow to simmer for 15 minutes.
Add the potatoes for bulk and simmer for 15 minutes until cooked. Then add in the spinach for earthiness and meatballs and cook for 5 minutes to heat through and until meatballs are completely cooked.
Serve with rice, yoghurt dip and naan bread.
