Curried Meatballs

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Meatballs and curry = a winning combo for all. Yet another inventive dish from Chef Adrian Martin. Why not try it for yourself.

Preparation: 10 mins

Cooking: 20 mins

Ingredients

SERVES: 4

To make the lamb meatballs:
• 500g lamb mince
• 1 egg, lightly beaten
• 1 spring onion, finely sliced
• a small piece of ginger, grated (about a teaspoon worth)
• ½ teaspoon cumin
• a pinch of sea salt
• camelina oil

For the sauce:
• olive oil for frying
• ½ onion, sliced
• 1 tablespoon mild curry powder
• 2 tablespoons tomato purée
• 1 x 400ml tin of coconut milk
• a small piece of ginger, grated (about a teaspoon worth)
• 1 tablespoon soy sauce
• a pinch of sea salt

For the rice:
• 300g basmati rice (rinse off the starch under cold water)
• 3 cardamom pods, pierced to release the ﬂavour
• 600ml water
• 2 big pinches of sea salt

Method

Preheat the oven to 220ºC/425ºF/gas mark 7.
Put all the meatball ingredients excluding the oil in a large bowl and use your hands to combine everything together thoroughly. Shape into twelve small balls approximately 2.5cms (1 inch) in diameter.
Put the meatballs in a large roasting tin, drizzle with oil and bake in the oven for 7 minutes.
Meanwhile make the sauce. Place a saucepan or frying pan with some olive oil over a medium heat and sweat the onions for 30 seconds. Add the curry powder and tomato purée and cook for another 30 seconds. Add the coconut milk, ginger, soy sauce and salt and bring to the boil.
Take the meatballs out of the oven, pour the sauce over them and place back into the oven for another 7 minutes.
Place the rice, cardamom, water and salt into a pot with a lid and bring to the boil rapidly. Turn down the heat and allow to simmer for 8–10 minutes until light and ﬂuffy. Remember to remove the cardamom pods once cooked – they should be sitting at the top of the rice when it is ready.
When everything is ready, serve on a plate, spooning on the rice, then the meatballs, sauce and garnish with some fresh herbs, and tuck in.

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