Rogan josh lamb meatballs

  • 0:20 Prep
    •  
  • 0:20 Cook
    •  
  • 4 Servings 

INGREDIENTS

  • 500g lamb mince
  • 1/4 cup Patak's rogan josh curry paste
  • 1/4 cup chopped fresh coriander leaves
  • 1/2 cup fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 tablespoon vegetable oil
  • 1 medium brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 1/2 cup Massel chicken style liquid stock
  • 1/3 cup Tamar Valley Greek Style Yoghurt
  • Steamed Basmati rice, to serve
  • Pappadums, to serve
  • Coriander leaves, to serve

METHOD

  • Step 1
    Combine mince, paste, 2 tablespoons coriander, breadcrumbs and egg in a bowl. Season with pepper. Roll level tablespoons mixture into balls. Place on a plate. Cover with plastic wrap. Refrigerate for 20 minutes, if time permits.
  • Step 2
    Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Transfer to a large plate. Cover to keep warm. Add onion and garlic to pan. Cook, stirring, for 5 minutes or until softened. Add tomato and stock. Bring to the boil. Return meatballs to pan. Reduce heat to low. Cook for 10 minutes or until meatballs are cooked through.
  • Step 3
    Combine yoghurt and remaining coriander in a bowl. Season with salt and pepper. Serve meatball mixture with rice, yoghurt mixture and pappadums.

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