Indian Lamb Meatballs in Curry Sauce

“This is from Super Food Ideas. You can add extras to the yoghurt mix if you wish.”
1hr 10mins

Ingredients Nutrition


  1. Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
  2. Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl.
  3. Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate.
  4. Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute.
  5. Add tomato, stock and 1/4 cup water. Bring to the boil.
  6. Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens.
  7. Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.

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