Jeyel's Meat Ball Curry

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