An easy Indian meatball curry with a creamy yoghurt sauce. Serve these curried meatballs with roti or on rice for a fragrantly spiced meal.
Meatballs
Ingredients
500g lamb mince
1 small clove garlic, crushed
1 x 150g sachet Passage to India Rogan Josh Paste
1 egg, beaten
⅓ cup (25g) dried breadcrumbs
1 teaspoon salt
Method
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
Rogan Josh Curry
Ingredients
2 tablespoons vegetable oil
1 large brown onion, diced
1 x 400g canned chopped tomato
½ cup (125ml) water (or stock)
½ cup (125ml) plain Greek yoghurt
Chopped fresh coriander and roti to serve
Method
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
Add onion to the same pan and cook, stirring for 3 minutes or until onion is softened and beginning to brown
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
Garnish topped with a dollop of yoghurt and fresh coriander. Serve with fresh roti
Tips & Hints
Meatballs can be prepared in advance. Store in a sealed container in the refrigerator
Rogan Josh meatball curry can be frozen in a sealed container for up to one month. Thaw overnight in refrigerator before reheating in a pan or in the microwave. Add yoghurt once reheated
