I gave myself a ready steady cook challenge. I hadn’t done the weekly food shop and the cupboards were a bit bare, so I came up with this and it really works.
Serves 3-4
Ingredients
Meatballs
500g lamb mince
3 spring onions chopped
Salt and pepper
50g breadcrumbs
2 tablespoons of balti curry paste
Salt and pepper
Olive oil
Sauce
1 onion chopped
1 carrot, peeled and diced
1 clove of garlic, finely chopped
100ml chicken stock
200g chopped tomatoes
½ green pepper, chopped
2 tablespoons balti curry paste
Bunch of chopped flat leaf parsley
Method
- Mix all the meatball ingredients in a bowl. Make smallish meatballs and set aside.
- Heat a frying pan and add the olive oil. Once hot, add the meatballs (you may have to do it in batches) and fry turning to ensure that they are browned on all sides. Remove from the pan.
- Add some more oil to the pan if you need to. Fry off the onion, pepper and the carrot for 5 minutes. Add the garlic and fry for 2 minutes.
- Stir in the curry paste and add the meatballs and the curry sauce and stir.
- Add the chicken stock and cook on a medium heat until reduced for about 15 minutes. Sprinkle with the parsley before serving.
- Serve with rice.
Tip: To prevent the meatball mixture sticking to your hands, rub with olive oil before you start.
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