Beef + Lamb Meatball Curry
I love making party meatballs, and love a good curry, so decided to combine both ideas to make a delicious meatball curry! As my kids love this curry base (even my 1 year old!) I don’t have any chilli powder in this recipe, and always add fresh chilli separately when the hubby and I take our helping.
Preparation Time: 15 minutes / Cooking Time: 20 minutes
For the meatballs:
- 250g beef mince
- 250g lamb mince
- ¼ cup fried onion
- ¼ cup dried or fresh breadcrumbs
- 2 tsp ginger and garlic paste
- 1 egg
- 1 tsp salt
- 1 tbl fresh mint, finely chopped
- ¼ cup grated Parmesan cheese
For the curry:
- 2 tbl ghee/coconut oil, for frying
- 1 brown onion, finely chopped OR ¼ cup fried onion
- 1 heaped tbl tomato paste
- ½ tsp cumin powder
- 1 tsp coriander powder
- 1 heaped tsp paprika powder
- ½ tsp garam masala powder
- 1 tsp garlic and ginger paste
- 1 small spring of curry leaves (approx. 20 leaves)
- 500ml chicken stock
- 1 x 270ml can coconut cream
- ½ - 1 tsp salt (depending on level of salt in chicken stock)
- Fresh green chilli, finely chopped (optional)
- Put all ingredients for the meatballs into a large bowl.
- Mix well with hands for 2-3 minutes until everything is well combined, and texture of mince is smooth.
- Take tablespoons of the mince mixture and roll into approximately 25 balls. Note – meatballs should be approximately one inch in diameter / the size of a ping pong ball. Place balls separately on a large plate and leave in the fridge until ready to go into the curry.
- In a medium-large pot, melt the ghee/coconut oil on medium heat, add the onion and fry for 5-10 minutes until brown and caramelized. Note – If using fried onions, simply heat with half the ghee until hot.
- Add the tomato paste, and stir for 1 minute.
- Add cumin, coriander, garam masala and paprika powders, garlic and ginger paste, and curry leaves and stir for 2 minutes on medium heat until fragrant.
- Add chicken stock and mix well with paste. Bring to the boil.
- Carefully add meatballs to the curried stock and simmer on medium heat for 5 minutes without stirring meatballs.
- Then, gently stir meatballs, and simmer for further 5 minutes. Note – ensure all surfaces of meatball have been submerged and heated in the curry liquid.
- Add the coconut milk and salt to taste, stir, and simmer on low for 5 minutes.
- Shut heat, cover pot with lid and leave for 10 minutes.
- Add fresh chilli and stir into curry before serving (optional).
Serve with rice or chapatti.