SRI LANKAN LAMB MEATBALL CURRY

SERVES: 4 INGREDIENTS

● 500g lamb mince

● 1/4 tsp ground cardamom

● 1/4 tsp ground cloves

● 1/2 tsp ground cinnamon

● 5 garlic cloves, crushed

● 1 1/4 tbsp grated fresh ginger

2 1/2 tbsp vegetable oil

1 sprig fresh curry leaves, plus extra, to serve

1 tsp brown mustard seeds 2 brown onions, finely chopped

1/4 tsp fenugreek seeds, lightly toasted

1 tsp turmeric 2 tsp Ceylon curry powder 1 long fresh green chilli, thinly sliced

2 large tomatoes, coarsely chopped 400ml coconut cream 1 cinnamon stick

3 medium potatoes, peeled, cut into 3cm pieces

2 tsp fresh lemon juice

1 tbsp chopped fresh coriander, plus extra sprigs, to serve

Steamed basmati rice, to serve

METHOD

Combine mince, cardamom,

1.

cloves, cinnamon, 1 garlic clove and 1 tsp ginger in a bowl. Season. Roll into 16 meatballs. Heat 2 tsp oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5-7 minutes, until browned all over. Transfer to a plate.

Meanwhile, heat remaining 2 tbsp oil in a large flameproof casserole dish over medium heat. Add curry leaves and mustard seeds. Cook, stirring, for 1 minute or until the seeds start to pop. Add the onion, fenugreek, turmeric, curry powder, chilli and remaining garlic and ginger. Cook, stirring,

2.

for 5 minutes or until aromatic and the onion softens. Add the tomato and cook, stirring, for 2 minutes.

Preheat oven to 150C/130C fan forced. Stir in the coconut cream and cinnamon stick. Bring to the boil. Return meatballs to the sauce and add the potato. Cover with a lid and bake for 1 hour.

Stir in the lemon juice and coriander. Season. Serve with rice, extra curry leaves and extra coriander.

3. 4.

Recipe: Miranda Payne Photo: Nigel Lough