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.
