Lamb Rogan Josh Meatball Curry

An easy Indian meatball curry with a creamy yoghurt sauce. Serve these curried meatballs with roti or on rice for a fragrantly spiced meal.

Recipe details

Prep:	15 minutes, plus 15 minutes refrigeration
Cook:	25 minutes
Serves:	4

Ingredients

1. 500g lamb mince
2. 1 small clove garlic, crushed
3. 1 x 150g sachet Passage to India Rogan Josh Paste
4. 1 egg, beaten
5. ⅓ cup (25g) dried breadcrumbs
6. 1 teaspoon salt
7. 2 tablespoons vegetable oil
8. 1 large brown onion, diced
9. 1 x 400g canned chopped tomato
10. ½ cup (125ml) water (or stock)
11. ½ cup (125ml) plain Greek yoghurt
12. Chopped fresh coriander and roti to serve

Directions

Step 1

Combine lamb, garlic and 1 tablespoon of the Rogan Josh Paste, egg, breadcrumbs and salt. Mix well and roll into approx. 20 walnut size meatballs. Transfer to a tray. Cover and refrigerate for 15 minutes

Step 2

Heat oil in a large pan over medium-high heat. Cook meatballs for 3-5 minutes or until browned but not cooked through. Transfer to a plate

Step 3

Add onion to the same pan and cook, stirring for 3 minutes or until onion is softened and beginning to brown

Step 4

Stir in remaining Rogan Josh paste, tomato and stock. Mix well and return meatballs to pan. Reduce heat to medium and half cover with lid. Simmer for 10-15 minutes or until sauce has thickened and meatballs are cooked through

Step 5

Garnish topped with a dollop of yoghurt and fresh coriander. Serve with fresh roti