Easy Food Recipes and Cooking - Lamb Meatball Curry With Pomegranate Raita
Serves 4
400g lamb sausages
1/3 cup (30g) desiccated coconut
2 long green chillies, seeds removed, finely chopped
1 onion, roughly chopped
3 garlic cloves, chopped
6cm piece ginger, 3cm chopped, 3cm finely grated
400g can chopped tomatoes
1/3 cup (80ml) sunflower oil
1 cinnamon quill
Handful fresh curry leaves
1 tbs fennel seeds
2 tsp dried chilli flakes
2 tbs ground coriander
350ml chicken or vegetable stock
1 1/2 tsp ground turmeric
1 cup (280g) thick Greek-style yoghurt
2 tbs chopped coriander leaves
Seeds of 1 pomegranate
Pilaf rice, to serve
Squeeze sausage meat from casings and place in a bowl with coconut and half the green chilli. Mix with your hands, then roll into walnut-sized balls. Chill to firm up.
Place onion, garlic, chopped ginger and tomato in a food processor and whiz until smooth. Heat oil in a deep frypan over medium heat. Cook cinnamon, curry leaves and fennel seeds for 2 minutes or until fragrant. Stir in tomato mixture, chilli flakes, ground coriander, stock and 1 tsp turmeric. Bring to the boil, then reduce heat to medium and cook for 15 minutes or until thickened. Add meatballs and cook for 20 minutes or until cooked through.
Meanwhile, to make raita, combine yoghurt, coriander leaves, pomegranate and remaining grated ginger and 1/2 tsp turmeric. Serve curry with raita and pilaf.