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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.
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
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