Asian lamb meatballs

Recipe from: 26 July 20

Ingredients 32
Servings 10
Time 10 mins

Ingredients

  • For the meatballs:
  • 750
    g
    lamb mince
  • 30
    g
    fresh coriander
  • 20
    green cardamom pods
  • 1
    Tbs
    coriander seeds
  • 1
    Tbs
    cumin seeds
  • 1
    tsp
    crushed dried red chillis
  • 4
    fresh green chillis
  • 50
    g
    ginger root
  • 8
    cloves
    garlic
  • 3
    onions
  • 1/2
    cup
    breadcrumbs
  • 1
    egg
  • 1
    Tbs
    salt
  • For the sauce:
  • 4
    medium onions
  • 6
    cloves
    garlic
  • 30
    g
    ginger root
  • 2
    Tbs
    cumin seeds
  • 2
    Tbs
    coriander seeds
  • 3
    Tbs
    green curry paste
  • 1
    Tbs
    turmeric powder
  • 5
    Thai lime leaves
  • 2
    lemons
  • 1
    tsp
    crushed dried red chilli
  • tsp
    a couple of fresh green chillis
  • 2
    tins coconut milk (or cream if you prefer a richer sauce)
  • 1
    cup
    water or chicken stock
  • 1
    kg
    plain greek yoghurt
  • 3
    Tbs
    olive oil
  • 30
    g
    fresh coriander (for serving)
  • salt and peper
 

Method

40 mins
 
Finely chop the onion, chilli, ginger, garlic and fresh coriander.
Using a mortar and pestle pound the cardamom pods.
Discard pods (keeping seeds) and add the coriander seeds and cumin seeds and grind together into a powder.
Put all ingredients listed above into a large mixing bowl and mix well with your hands.
Roll into smallish sized meatballs (roughly the size of golf balls) and dust with some flour.
Fry the meatballs in sunflower oil (about 1cm deep in a large pan), turning regularly until they are golden brown on the outside.
Once crispy and brown on the outside, drain off excess oil and set aside.

Preparing the sauce
Chop the onions, garlic, ginger and fresh chilli very finely and set aside (for best results use a blender).
Add the olive oil to a large pan and when hot, fry the cumin and coriander seeds for a couple of minutes until they start to release their aroma.
Add the ginger, garlic, chilli and onion and fry until for 4-5 minutes.
Add the turmeric powder, green curry paste and dried red chilli flakes as well as the chicken stock / water and stir to mix. Once simmering, add the coconut milk, yoghurt and lime leaves and the juice of both the lemons.
Stir again and allow to heat up and simmer for 5-7 minutes.
Add salt to taste.

Once the sauce is simmering, remove from heat and pour over the meatballs in a large ovenproof dish.
Put in the oven on 160°C.
Remove from the oven after 20 minutes and stir through the fresh coriander (roughly chopped).
Serve with fragrant rice.

Reprinted with permission of Chef Dom
To visit Chef Dom’s blog, click here.

 
 

Read more on: roast  |  lamb
 

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