Lamb Jalfrezi Meatballs
Ingredients
- 2 tbsp vegetable oil (30ml)
- 1 large onion, chopped (≈150g)
- 3 garlic cloves, chopped (≈9g)
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- ½ tsp crushed dried chillies
- ½ tsp ground turmeric
- 2 tsp garam masala, divided
- 400g tin chopped tomatoes
- 1 slice bread (≈30g), torn
- 1 tbsp milk (≈15ml)
- 500g lamb mince (standard or lean)
- 3cm piece fresh ginger, grated (≈15g)
- Salt, to taste
- 2 green peppers, chopped into 2 cm pieces (≈300g)
- Pinch of sugar (optional)
- 1 tbsp fresh coriander, chopped
- Steamed rice, to serve
How to preprare
- Heat 1 tbsp oil in a pan. Sauté onion for 3 minutes, add 2 garlic cloves, cook 1 minute.
- Stir in cumin, coriander seeds, chilli, turmeric, and 1 tsp garam masala. Cook 30 seconds. Add chopped tomatoes, simmer 10 minutes.
- Meanwhile, soak bread in milk. In a bowl, mix lamb mince, remaining garlic, ginger, soaked bread, 1 tsp garam masala, and salt. Shape into 12 meatballs.
- Heat remaining oil in a frying pan. Brown meatballs for 5 minutes, add peppers, fry 1 minute.
- Blitz tomato sauce until smooth, adding 100ml water if needed.
- Drain fat from meatballs, then combine with sauce and peppers. Simmer 3–4 minutes.
- Taste and adjust seasoning, add sugar if desired. Garnish with fresh coriander. Serve hot with rice.
Note
For a lighter twist, swap half the lamb for turkey mince and serve with cauliflower rice to reduce calories and boost protein.
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