Lamb Jalfrezi Meatballs




338 per portion


2 tbsp vegetable oil 

1 large onion chopped

3 garlic cloves chopped

2 tsp cumin seeds

2 tsp coriander seeds

½ tsp crushed dried chillies½ tsp ground turmeric

2 tsp garam masala

400g can chopped tomatoes

1 slice bread

1 tbsp milk

500g (1lb 2 oz) minced lamb

3cm (1¼in) piece fresh root ginger grated,

1 tsp garam masala salt

2 green peppers, chopped into 2cm (¾in) pieces 

pinch of sugar (optional)1 tbsp chopped fresh coriander.

How To

Heat half the oil in a pan and fry the onion until soft. This will take about 3 minutes. Add 2 chopped garlic cloves and cook for 1 minute.  Add the cumin, coriander and crushed dried chillies. Cook for 1 minute before adding the turmeric and garam masala. Cook for a further 30 seconds, then pour in the chopped tomatoes. Cook everything on a medium heat for 10 minutes.

While the sauce is cooking, remove the crusts from the bread, tear the bread into pieces and soak in the milk. Mix  together the lamb, remaining garlic, ginger, bread (give it a mush up with a fork) and garam masala with  a good pinch of salt. Divide into 12 meatballs.

Heat the remaining oil in a frying pan and fry the meatballs until lightly browned. Add the peppers and fry for 1 minute

Meanwhile, when the tomatoes have cooked out for  10 minutes, blend the sauce until smooth. Add 100ml (3½fl oz) water to loosen it, if needed

Drain off any excess fat from the meatballs, then add the meatballs and peppers to the blended sauce.  Cook everything together for 3–4 minutes. Check that everything is sweet enough – add a pinch of sugar, if needed. Season with salt and top with the chopped fresh coriander. Serve with rice.

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