Spiced Lamb Meatball Curry with Coconut Kumara
This Spiced Lamb Meatball Curry combines rich flavors of coconut and korma with the warmth of tender kumara and fresh green beans. Perfect for a midweek meal, it offers a versatile approach with options to switch between different curry pastes like Balti or Rogan Josh, and substitutes such as pumpkin for kumara. Serve it hot over basmati rice, paired with crispy pappadums for a delightful culinary experience.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
lamb mince (ground lamb)
500g (none)
garlic clove
1 (minced)
vegetable oil
1 tbsp (none)
brown onion
1 medium (finely chopped)
korma paste (curry)
1/2 cup (none)
beef stock
1 cup (none)
light coconut milk
400g (none)
kumara (sweet potato)
500g (cut into 3cm pieces)
green beans
200g (trimmed and halved diagonally)
Instructions
1
In a medium bowl, combine the lamb mince and minced garlic. Season with salt and pepper, and mix thoroughly until well combined.
2
Scoop out level tablespoons of the lamb mixture and roll them into balls using your hands.
3
Heat the vegetable oil in a large deep frying pan over high heat. Add the meatballs to the pan, cooking and turning them for about 5 minutes or until they are browned all over. Remove the meatballs from the pan and set aside.
4
Reduce the heat to moderate, then add the finely chopped onion to the same pan. Cook while stirring for about 5 minutes, or until the onion becomes soft and translucent.
5
Stir in the korma curry paste, continuing to cook and stir for another 1 minute, until the mixture becomes fragrant.
6
Pour the beef stock and light coconut milk into the pan. Increase the heat and bring the mixture to a boil.
7
Add the kumara pieces, cover the pan, and reduce the heat to moderate. Let it cook for 10 minutes.
8
Return the meatballs to the pan, add the halved green beans, and cover the pan again. Cook for an additional 10-15 minutes, until the kumara is tender and the meatballs are completely cooked through.
9
Serve by placing spoonfuls of the curry over basmati rice in shallow serving bowls. Enjoy with crispy pappadums on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Lamb Meatball Curry?
It is a rich and flavorful curry featuring lamb meatballs, coconut milk, korma paste, kumara, and green beans.
Is this recipe suitable for a midweek meal?
Yes, it is specifically described as a perfect option for a midweek meal due to its versatile and straightforward preparation.
How much lamb mince is required for this recipe?
You will need 500g of lamb mince (ground lamb).
What is kumara and how is it used in this dish?
Kumara is a type of sweet potato. In this recipe, 500g is cut into 3cm pieces and simmered in the curry sauce until tender.
Can I substitute kumara with another vegetable?
Yes, you can use pumpkin as a substitute for kumara.
What kind of curry paste is used?
The recipe calls for 1/2 cup of korma curry paste.
Can I use a different type of curry paste besides korma?
Yes, you can switch the korma paste for other varieties like Balti or Rogan Josh.
What type of coconut milk is recommended?
The recipe specifies using 400g of light coconut milk.
What stock is used for the curry base?
One cup of beef stock is used to create the sauce base.
How should the meatballs be formed?
Combine lamb mince with minced garlic, season with salt and pepper, and roll level tablespoons of the mixture into balls.
How long should I brown the meatballs?
Brown the meatballs in a large deep frying pan over high heat for about 5 minutes, turning them until they are browned all over.
How should the onion be prepared and cooked?
Finely chop one medium brown onion and cook it for about 5 minutes until soft and translucent.
How long should the curry paste be cooked?
Stir the curry paste into the pan for about 1 minute until the mixture becomes fragrant.
When do I add the kumara to the pan?
Add the kumara once the beef stock and coconut milk have been brought to a boil.
How long does the kumara need to cook initially?
Cover the pan and let the kumara cook for 10 minutes over moderate heat before adding other ingredients.
When should the green beans be added?
Add the halved green beans at the same time you return the browned meatballs to the pan.
How should the green beans be prepared?
The 200g of green beans should be trimmed and halved diagonally.
What is the total final simmering time?
After adding the meatballs and beans, cook for an additional 10-15 minutes until the meat is cooked and kumara is tender.
What should this curry be served with?
Serve the curry over basmati rice in shallow bowls, accompanied by crispy pappadums.
Is garlic used in the meatballs or the sauce?
One minced garlic clove is mixed directly into the lamb mince for the meatballs.
What type of oil is used for frying?
One tablespoon of vegetable oil is used to fry the meatballs and onions.
Should the pan be covered during cooking?
Yes, the pan should be covered while cooking the kumara and again after adding the meatballs and beans.
How many ingredients are in this recipe?
There are 9 main ingredients: lamb mince, garlic, oil, onion, korma paste, beef stock, coconut milk, kumara, and green beans.
Is this recipe spicy?
It is described as a 'Spiced' curry, but korma is generally mild; the heat level can vary if you use Balti or Rogan Josh paste.
What heat setting is used to brown the meat?
The meatballs should be browned over high heat.
What heat setting is used to simmer the curry?
The heat should be reduced to moderate once the liquids have been added and brought to a boil.
How do I know when the meatballs are done?
They are finished when they are completely cooked through after the final 10-15 minute simmering period.
Can I use different meat for the meatballs?
While the recipe specifies lamb, meatball curries are versatile, though lamb provides the specific flavor profile intended for this dish.
Are there any specific tags for this recipe?
Tags include lamb, meatball, curry, coconut, kumara, korma, midweek meal, spiced, dinner, and comfort food.
How do I prepare the brown onion?
The onion should be finely chopped before being added to the pan.