This easy lamb meatball curry is a healthy filling recipe for any night of the week. Make it as mild or as hot as you like. It's full of flavour and perfect for your next curry night!
If you have read this blog for a while you'll know that I love curries! In fact, a good curry is hard to beat and probably one of my favourite meals. Homemade, takeaway or ready meal, I am always happy to eat a good curry.
In fact, I do not think I have ever turned down the opportunity to eat a curry. If you love curries as much as I do then do check out my collection of easy homemade curries from scratch!
What is this lamb meatball curry like?
The sauce is delicious. It's full of spice but not too hot and the coconut milk makes it deliciously creamy too. The lamb meatballs are packed with ginger, garlic and coriander which makes them super tasty.
As they cook in the sauce they soak up even more of the delicious spices. They are tender and full of flavour.
The great thing about this lamb meatball curry
The great thing about meatballs is they cook much more quickly than lamb. If you're making a lamb curry with pieces of meat it's usually best to cook it for a long time to make it tender and delicious, like this lamb vindaloo.
However, lamb meatballs cook much more quickly and meatballs are really easy to eat. As you make the meatballs you can easily get loads of flavour into them too. The fresh herbs, garlic and ginger make these ones really tasty. They're also really child friendly.
If you haven't made a curry with meatballs, why not? Lamb meatballs are fantastic in a curry.
Are the meatballs easy to make?
Yes, these meatballs are so easy to make. Just put all the ingredients into a bowl and mix together with your fingers. You can then just taken handfuls of the mixture and roll into balls between your hands.
These meatballs cook in the sauce too so you only need one pan. Less washing up is always a bonus!
How to adapt the heat in this lamb meatball curry
The main way I ofen adapt curries is to make them hotter or milder. This curry is fairly mild so if you want a hotter curry, add more chilli. You can do this by adding one or two sliced chilli peppers to the onions when you are frying them.
You can also add a few whole chilli peppers to the sauce but pricked with a knife so they gently add more chilli heat.
Another simple way to add more heat is to add an extra dried chilli pepper crumbled into the sauce.
Can you use a different meat?
Yes, this meatball curry also works really well made with chicken or turkey mince.
Can you make it vegetarian?
Yes, you could use a meat substitute mince. You could even just use this sauce but with pieces of paneer instead of the meatballs.
What can you eat with this lamb meatball curry?
I love serving this lamb kofta curry with plain basmati rice. However, it is also delicious with Indian flatbreads such as these nigella seed flatbreads.
Did the children eat this curry?
I've made this a few time and had mixed results. Sometimes they gobble it up and sometimes they claim they don't like meatballs without even trying them!
I have to admit that they do sometimes complain about the green bits of spinach in the sauce. Overall, it's a pretty good recipe to keep them happy though!
How long does this curry keep for?
Like lots of curries, this curry is a great one to cook in bulk and then reheat another day. It'll keep well for at least three days in the fridge and will actually taste even better! Just reheat throughly in the oven, a saucepan or the microwave.
You can also freeze it for up to three months too. I usually freeze it in individual portions so it's easy to defrost if just one of us is eating it later.
My other lamb curries
If you like this lamb meatball curry then why not try one of these other lamb curries?
Lamb Meatball Curry with Coconut Gravy
For the Meatballs
- 500 g lamb minced
- 1 egg
- 1 tsp garam masala
- 1 tbsp finely chopped ginger or easy ginger
- 3 cloves garlic crushed
- 2 tbsp chopped fresh coriander
- ½ medium onion finely diced
For the Sauce
- 2 tbsp vegetable oil
- 1 large onion finely diced
- 400 g tin of tomatoes or 4 roughly chopped tomatoes
- 3 cloves garlic
- 1 tbsp chopped ginger
- ½ tsp cinnamon
- ½ tsp turmeric
- 1 tsp cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 dried red chilli crumbled up (use more or less to taste)
- 2 large handfuls spinach
- 400 g tin coconut milk
- Pinch Salt to taste
- 1 handful of coriander including stalks including stalkschopped
- Put all the ingredients for the meatballs into a large bowl and mix together with your hands. Form into meataballs and put them in the fridge until you are ready to cook them.
- Heat the oil in a large frying pan. Fry the onions gently for about 5 minutes until soft.
- While the onions are frying, put the tomatoes, ginger and garlic into the food processor and blitz.
- Stir all the spices into the pan with the onions and cook for a minute. Stir in the blended tomato mixture.
- Continue to cook for about 10 minutes.
- Add the spinach. Put it on top of the curry. It will wilt. Then stir it in and add the coconut milk.
- Bring it up to the boil then add the meatballs carefully. Cover the pan and let it simmer gently for 20 minutes until the meatballs are cooked through.
- Season with a little salt and pepper at the end if necessary. Stir in some of the chopped coriander and then garnish with the remainder when serving.
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