Monday, 30 September 2013

Lamb meat ball curry | Kukskitchen

I luv lamb and they are great served alongside soft parathas. Mincing meat makes it very kid friendly I feel as they dont have to worry about bones or the like which would be taken care of before meat is minced. In uk, minced lamb is so easily available at local supermarkets, saves you the hassle of haeing to clean and mince the meat urself. 









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Lamb meat ball curry
Preparation time: 30 min
Cooking time: 1 hr 20 min
Serves: 6
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Ingredients

1 - Minced lamb - 1 kg
     Dried red chilli flakes - 1 tsp
     Green chillies, finely chopped - 4
     Ginger, peeled and finely grated - 1 tbsp
     Onions, finely chopped - 2
     Garam masala - 1 /2 tsp
     Coriander leaves, chopped - 4 tbsp
     Salt - 1 tsp
2- Oil - 5 tbsp
3- Cumin seeds - 1 tsp
4- Onions, finely chopped - 2
    Garlic cloves, finely grated or crushed - 6
    Ginger, peeled and finely grated - 1 tbsp
5- Tomatoes, finely chopped - 2
    Green chillies, finely chopped - 4
6- Garam masala - 2 tsp
    Turmeric - 1 1/4 tsp
    Cloves - 3
    Cinnamon - 1 long stick
    Bay leaves - 2
7- Water - 250ml

Method

  • Put all the ingredients for the meatballs into a large bowl and mix well. With wet hands, form golf ball-sized meatballs about 4 cm in diameter. Set aside. 
  • Heat oil in a large pan. Add the cumin seeds. Let them splutter for 10 seconds. 
  • Add onions and stir until they brown lightly. Stir in the garlic and ginger.  
  • Add the tomatoes and the chillies and ½ teaspoon of salt. Stir and cook for 5 minutes, add a splash of boiling water if they stick. 
  • Add the garam masala, turmeric, cloves, cinnamon and bay leaves and stir for 2 minutes. 
  • When the oil separates, place the meatballs in the pan. Cover and cook over a low heat for 10 minutes. Shake the pan to loosen the meatballs after 5 minutes of cooking.
  • Pour in 250ml of water. Shake the pan to work the liquid into the sauce. 
  • Cover and cook for a further 30 minutes over a low heat, shaking now and then. 
  • Serve hot with fresh parathas.


Cheers

Sherin Deepu

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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