Prep:  15 minutes, plus 15 minutes refrigeration
Cook:  25 minutes
Serves:  4
Average: 4.5 (109 votes)
Recipe by: Passage to India
An easy Indian meatball curry with a creamy yoghurt sauce. Serve these curried meatballs with roti or on rice for a fragrantly spiced meal.
Credit: Whisk Media Group

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Lamb Rogan Josh Meatball Curry
Rogan Josh Curry
  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
Rogan Josh Curry
  1. 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
  2. Add onion to the same pan and cook, stirring for 3 minutes or until onion is softened and beginning to brown
  3. 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
  4. 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
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