LAMB MEATBALLS IN RED CURRY SAUCE

Serves: 4 Prep Time: 40 mins

Ingredients

500 g minced lamb

1 onion, grated

3 cloves garlic, crushed Salt and black pepper 3 sprigs thyme

3 sprigs rosemary Handful basil

1/2 cup breadcrumbs

1 egg

Oil for frying

1 lemongrass, finely chopped 2 red chillies, 2 cloves garlic, crushed

1 cm ginger chopped

1 tsp cumin powder

2 tsps coriander powder

2 T soy sauce

2 T chilli powder

3 T coconut cream

2 T lime juice

1 cup chicken stock

4 T masala wine

Method:

1. In a bowl, add mince, grated onion, garlic, thyme, rosemary, basil, seasoning, breadcrumbs and egg. Mix together to combine. Roll into equal size balls using palms of your hands.

2. Heat oil in a deep saucepan, add meatballs and fry until all browned. Remove and set aside.

3. In a food processor, add lemongrass, chillies, ginger, cumin, coriander, soy sauce, chilli powder, coconut cream and lime juice, blend until thick and paste-like.

4. Drain out the frying oil, leaving only 3 T inside the pan. Sauté onions for about 3 minutes until translucent. Add the paste and cook for 5 minutes. Return meatballs into the pan, add stock, masala and wine, and cook until thickened and meatballs are tender. Remove from stove.

5. Serve with poppadums and cucumber raiti.