Spicy Meatball Masala

Succulent lamb & beef spicy meatballs in a Masala sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl evenly mix the lamb and beef mince together. Peel and finely chop 2 red onions, remove the seeds from 2 green chillies and finely slice, then soften in a little oil with the onions. Add these to the beef and lamb mince, then add in the garlic, ginger, garam masala, coriander and salt. Mix together to ensure an even distribution of ingredients.

Step 2

Use a tablespoon to portion out the minced meat in golf ball size pieces. Place them individually in the palm of your hand. and using both hands roll it about to form a nice meatball shape

Step 3

Brown the meatballs in batches to firm and seal them but do not cook through

Step 4

In a suitable non staining container add 50ml vegetable oil. Then mix in the ground coriander, ground cumin, turmeric, chilli, garam masala, garlic and cinnamon. Mix this to an even paste. Alternatively you could buy a ready made paste or Masala sauce

Step 5

Peel and finely chop 2 red onions. Remove the seeds from 2 green chillies and finely chop. Soften both in a little oil and then place in a bowl or jug with 400g of chopped tin tomato. Then add in the Masala paste and blend with an electric blender to make a smooth sauce. Add a little water if you need to loosen the sauce.

Step 6

Place the meatballs in the slow cooker and cover with the sauce. You can adjust cooking times to suit your routine but we recommend a minimum of 3 hours on high. The flavour of this curry further develops if cooked and left over night to be eaten the next day as do all curries.

Step 7

We ate ours with pilau rice and some naan bread, we didn't eat it all in one sitting so the next day we served the meatball masala up on a bed of cream mash potato, it was delicious. We also put some of the meatballs uncooked onto skewers to have on the barbecue.