Lamb meatballs and halloumi cheese with garam masala and coconut curry
A unique and tasty curry recipe
Serves
2 - 4
Prep Time
10 mins
Cook Time
25 mins
This fragrant Indian-inspired lamb meatball curry recipe is perfect for a family dinner or special occasion.
There is nothing that smells better than freshly made garam masala. And it’s super easy! Make a batch – it will keep for a couple of months - and use it when ever you feel like your taste buds and soul need a reminder of why it’s so good to be alive!
This fragrant Indian-inspired lamb meatball curry recipe is perfect for a family dinner or special occasion. There is nothing that smells better than freshly made garam masala. And it’s super easy! Make a batch – it will keep for a couple of months - and use it when ever you feel like your taste buds and soul need a reminder of why it’s so good to be alive!
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ShareIngredients
1 Tbsp cardamom pods
2 bay leaves
¼ cup coriander seeds
15 black pepper corns
1 star-anise
3 cinnamon sticks
2 inch1 tsp cloves
1 Tbsp cumin seeds
2 tsp fennel seeds
¼ whole whole nutmeg
grated
400g Quality Mark lamb mince
2 garlic cloves
crushed1/2 small red onions
finely diced1 carrots
gratedhandful fresh coriander
chopped1 tsp kosher salt
2 tsp garam masala
grated zest of 1 lemon
2 Tbsp olive oili
3 Tbsp butter
1 leek
finely sliced4 garlic cloves
crushed1 large knob fresh ginger
grated1 large knob fresh turmeric
gratedto taste chilli
fresh1 tsp fenugreeki
1 1/2 Tbsp garam masala
2 large tomatoes
finely diced1 tin coconut milk
2 tsp coconut sugar
1 Tbsp apple cider vinegar
to taste kosher salt
1 block halloumi
sliced and fried on both sides1 lemon
cut into wedgesfresh coriander
Method
Over a low heat in your pan, toast the spices, stirring all the time until their flavours release for 2-3 minutes. Do not burn!
Grind in a blender until fine.
Mix all ingredients apart from the oil together and form into 12 balls.
Heat oil in your pan over a medium heat and brown the meatballs, but don’t cook through. They will finish cooking in the Garam Masala sauce.
Remove from pan. Don’t clean the pan! Now it’s time to make the sauce.
In your pan, saute leeks in butter for 3 minutes.
Add garlic, ginger tumeric, chilli and fenugreek and saute for further 2 minutes.
Add remaining ingredients and simmer for 5 minutes.
Now add the meatballs and simmer for 10 minutes until cooked through.
Nestle the fried halloumi cheese and lemon wedges into the curry, heat through and sprinkle with fresh coriander.
Nutrition Information per Serving (450.5g)
Based on 4 serves. This recipe is high in energy, fat and sodium, we recommend it is enjoyed occasionally
