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Categories:
vegetable oil onion paste tomatoes Curry lean ground lamb currants fresh ginger new potatoes tzatziki sauce poppadoms
Viewed: 29 - Published at: 2 years agoIngredients
- 2 tbsp vegetable oil
- 1 None medium onion, cut into wedges
- 2.5 oz korma paste
- 2 (13.5 oz) cans chopped tomatoes
- 4 tbsp fresh curry leaves
- 1 lb lean ground lamb
- 2 oz currants
- 3 tsp minced fresh ginger
- 1 (28 oz) can new potatoes, drained, halved
- 2/3 cup tzatziki sauce
- 2.5 oz mini poppadoms
Method
- Heat oil in a large, deep frying pan. Cook onion, stirring, until softened. Add curry paste and cook, stirring, until fragrant. Add tomatoes and 1/2 the curry leaves. Bring to a boil then reduce heat and simmer, uncovered, for 10 mins.
- Meanwhile, combine lamb, currants and ginger in a medium bowl. Season. Using damp hands, roll mixture into 16 meatballs. Add to sauce and cook, covered, for 5 mins, shaking pan occasionally to coat meatballs in sauce.
- Add potatoes. Cook, covered, for 5 mins, or until potatoes are heated through and meatballs are cooked through.
- Serve with tzatziki and poppadoms. Sprinkle with remaining curry leaves.
