Meatball curry

Prep 0 h : 40 m
Cook 0 h : 25 m


  • 20ml sunflower oil

    2 pieces cinnamon stick

    6 cloves

    1 tsp black mustard seeds

    2 medium onions, chopped

    2 carrots, finely chopped

    1 ½ tsp ground coriander

    1 tbsp freshly grated ginger

    3 large cloves of garlic, crushed

    1-3 fresh chillies, chopped

    1 tsp ground turmeric

    1 tsp ground cumin

    400g canned plum tomatoes

    Seeds from 6 cardamom pods, ground

    Chopped coriander, for garnishing

    Yogurt, to serve

    For the meatballs

    1 onion, finely chopped

    1 slice crustless bread

    1 egg

    500g lamb or lean beef mince

    1 carrot, grated

    2 tsp beef stock powder


  • To prepare meatballs, mix together onion, bread and egg. Add mince, carrot and stock powder. Mix well. Refrigerate until ready to use.

    To make the sauce, heat oil in a saucepan and add cinnamon, cloves and mustard seeds.

    Once the seeds have popped, add onion and carrot and cook until the onion is soft.

    Add the ground coriander, ginger, garlic and chillies and stir well.

    Stir in the turmeric and cumin, then add the tomatoes. Season with salt, pepper and a pinch of sugar.

    Add 250ml water and bring to the boil.

    Meanwhile, roll the mixture into balls and coat each one in flour.

    Reduce the heat of the sauce to a simmer and add the meatballs one at a time.

    Move the meatballs gently a couple of times during cooking to prevent sticking.

    Be careful not to break them up.

    Simmer for 10-15 mins, or until the meatballs are cooked through.

    Stir in the cardamom seeds and fresh coriander. Stir in yogurt, if you prefer, or serve it on the side.

    Serve with a sambal, rice and poppadoms.