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Lamb meatball jalfrezi

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Ingredients

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FOR THE MEATBALLS
500g lamb mince
1 medium onion, finely chopped
2 garlic cloves, crushed
1 lemon, zested
2 tsp garam masala
50g stale breadcrumbs
1 tbsp fresh coriander, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh mint, finely chopped
1 tsp dried oregano
1 tbsp vegetable oil
FOR THE SAUCE
2 medium white onions, finely sliced
4 garlic cloves, crushed
1 red chilli, finely chopped
2 tsp ginger purée
1 tbsp garam masala
2 x 400g tins chopped tomatoes
500ml lamb stock
1 green pepper, deseeded and cut into chunks
1 red pepper, deseeded and cut into chunks

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Lamb meatball jalfrezi

This is not a traditional jalfrezi, since the homemade meatballs are Italian in style, but the freshness of the herbs cuts through the richness of the sauce and contrasts beautifully against the heat and spice.

Features:
  • Spicy
Cuisine:
  • 60 Mins
  • Serves 4
  • Easy

Ingredients

  • FOR THE MEATBALLS

  • FOR THE SAUCE

Directions

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  1. To make the meatballs, mix the lamb mince in a large bowl with the onion, garlic, lemon zest, garam masala, breadcrumbs and all the herbs. Season well.

  2. With wet hands, roll and form the mixture into 24 meatballs the size of golf balls.

  3. Add the oil to a large frying pan and fry the lamb meatballs over a medium-to-high heat, in batches, for 5 minutes until well coloured. Remove and set aside.

  4. To make the curry sauce, sauté the onions in the lamb fat and cook gently for 10-15 minutes until softened and starting to colour. Add the garlic, red chilli, ginger purée and garam masala and cook for 1 minute more.

  5. Pour over the chopped tomatoes and stir in the lamb stock. Bring to the boil, cover and simmer for 15 minutes.

  6. Remove the sauce from the heat and blitz in a blender until smooth. Return to the pan and drop in the meatballs and peppers. Cook, uncovered, over a low heat for 15-20 minutes until the meatballs are cooked through and the sauce has thickened slightly.

  7. Scatter with fresh coriander on top and serve with a side of turmeric rice and naan breads.

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