Cook4Me+ Indian Meatball Curry

Cook4Me+ Indian Meatball Curry

Main Course

  • 4

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2 tbsp vegetable oil
  • 125g stale, crustless white bread, torn into a rough crumb
  • 2 x cans 270ml coconut milk
  • 500g lamb mince
  • 1 bunch coriander, leaves picked and stalks very finely chopped
  • 1 egg, lightly beaten
  • 1½ tbsp mild curry powder (like madras)
  • 2 tsp finely grated ginger
  • 3 garlic cloves, chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 brown onion, finely chopped
  • 400g can crushed or chopped tomatoes
  • Pinch of salt
  • Roti or naan, to serve

Preparation

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

Packed with flavour and mild enough for kids, this easy Indian meatball curry recipe is great for those who are short on time. It is also a great make-ahead dish that develops more flavour the day after which makes it perfect for weekday lunch prep. Justine uses the Tefal Cook4Me+ pressure cooker to make this recipe which means it only takes 15 minutes of cooking under pressure compared to traditional cooking which could take up to 40 minutes. The end result is a curry so rich and saucy that is best served with roti for dipping. If you like the sauce a bit thicker, all you need to do is switch it back to browning function and let the sauce reduce for a few minutes.

1. For the meatballs, soak the bread in roughly half (135ml) of the coconut milk for 5 minutes. Meanwhile place the lamb mince, coriander stalks, egg, a few teaspoons of curry powder and half the ginger and half the garlic in a bowl. Add the soaked bread, season with salt and then use your hands to bring the mixture together. Use an ice-cream scoop to form meatballs and place on a tray. If you can, chill the meatballs for an hour to firm up.

2. Heat a tablespoon of vegetable oil in the pressure cooker or a large non-stick frypan over medium high heat. Add meatballs and cook for 6-7 minutes, turning carefully, until browned all over. Remove.

3. Add the remaining vegetable oil, mustard seeds and cumin seeds and cook for 10 seconds until fragrant then add the onion and cook for 2-3 minutes until softened. Add the remaining curry powder and the remaining ginger and garlic and cook for a further minute until fragrant. Add the tomatoes and remaining coconut milk and season. Return meatballs and pressure cooker for 15 minutes.

4. Serve the balls topped with coriander leaves and warmed roti or naan bread on the side.

Tip: For stovetop method, simmer gently for 35 - 40 mins.

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