A recipe from the Good Food collection.
Ingredients
1 kg lamb mince
1 onion, finely chopped
2 green chillies, finely chopped
3 teaspoons grated fresh ginger
3 cloves garlic, crushed
1 teaspoon ground cardamom
1 egg
⅓ cup fresh breadcrumbs
salt and pepper
2 tablespoons ghee or oil
Sauce
1 tablespoon ghee or oil
1 onion, sliced
1 green chilli, finely chopped
3 teaspoons grated fresh ginger
2 cloves garlic, crushed
1 teaspoon turmeric
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chilli powder
2 tablespoons white vinegar
1⅓ cups water
¾ cup yoghurt
1¼ cups coconut milk
Method
1. Line an oven tray with baking paper. Place lamb mince in a large mixing bowl. Add onion, chilli, ginger, garlic, ground cardamom, egg, breadcrumbs, and salt and pepper to bowl; mix until smooth. Roll level tablespoons of the mixture into balls; place on prepared tray.
2. Heat ghee or oil in pan. Cook the meatballs in two batches until browned all over. Transfer meat balls to a large bowl.
3. To make Sauce: Heat ghee or oil in pan. Add the onion, chilli, ginger, garlic and turmeric; cook, stirring, over low heat until the onion is soft. Add coriander, cumin, chilli powder, vinegar, meatballs and water; stir gently. Cover and simmer for 30 minutes.
4. Stir in combined yoghurt and coconut milk and simmer for another 10 minutes, with pan partially covered.