Given that the cooking part is so easy-peasy (just add sauce to the protein, heat and serve!), I had time to make my own lamb meatballs from scratch, although you can use ready-made ones to further cut down the cooking time. The end result is a fragrant, spicy number that you can whip up in minutes on a weeknight without the hassle of spending hours chopping, marinating, cooking and cleaning!
For the meatballs – makes about 20
- 500g mince lamb
- 1 medium onion, chopped finely
- 1-2 cloves garlic, minced or chopped
- 1/2 deseeded red chilli
- Handful of coriander leaves chopped. If you don’t have coriander, parsley will work too.
- 3 tsp garam masala
- 1 tsp paprika
- 32g Panko crumbs
- 1 egg, beaten
- Salt and pepper for seasoning
- Transfer the lamb mince in a large mixing bowl.
- Sauté onion, garlic and chilli in a pan until they soften.
- Leave it to cool slightly, then add the mixture to the mince.
- Add all the spice and herbs to the meat and mix gently.
- Add the beaten egg and breadcrumbs.
- Shape into golf-sized balls.
- Refrigerate for at least 30 to 60 minutes.
- Fry on medium heat in a frying pan until all sides are evenly browned.
- Remove with slotted spoon into a bowl and cover.
- Add Jeyel’s South Indian cooking sauce to the same pan. I used half the packet as I wanted a drier dish and the opened sauce lasts for up to three days in the fridge.
- Add the meatballs and stir gently to coat.
- Cover with lid to ensure the meatballs are cooked internally – about 10 min.
- Remove lid and cook until sauce thickens a bit.
- Serve with steamed rice or rotis.
Recipe By Geeta