Masala meatball curry
Serves 6 | prep 20 mins | total time
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 750g lamb mince
- 3 tbsp tikka masala spice paste (we recommend Patak’s)
- 2 x 31g packs coriander, finely chopped
- 2 x 500g cartons passata
- 3 x 2 packs garlic and coriander naan breads
The meatballs can be made up to the end of step 1 a few hours ahead; cover and chill. Alternatively, you can use ready-made meatballs. The curry will keep in the fridge for 2-3 days, or can be frozen for up to 1 month.
- Heat half the olive oil in a large frying pan and cook the onion for about 5 minutes until softened. Tip into a bowl, allow to cool for 5 minutes, then add the mince and three quarters of the chopped coriander, a pinch of salt and ground black pepper. Mix together with your hands, then shape into walnut- sized meatballs; you should have about 32.
- Heat the remaining olive oil in the frying pan and cook the meatballs for a few minutes, until browned all over. You may need to do this in 2 batches, transferring the meatballs to a plate once browned. Add the spice paste to the pan and cook for 1 minute, then add the passata and mix together well. Quarter fill both passata cartons with water and pour this into the sauce. Return the meatballs to the pan, bring to the boil, then reduce the heat and simmer gently, uncovered, for 25-30 minutes until the meatballs are cooked through and the sauce has thickened.
- Warm the naan breads and serve with the meatballs and extra coriander scattered over the top.
This is delicious served with stir-fried green beans, broccoli and chopped red chilli