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Serves
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Ingredients
Curry
  • 1 kg lamb mince
  • 1 tsp sea salt
  • 2 tbsps mint sauce
  • 1 tbsp oil for frying, I used coconut oil
  • 1 onion, diced
  • 2 red bird’s eye chillies
  • 250 ml good quality lamb stock
  • 400 ml tinned tomatoes, chopped
  • 2 tbsps soft brown sugar
  • 75 g green beans, halved
  • 30 g fresh mint, chopped.
  • 12 baby plum or cherry tomatoes
  • 100 ml natural yoghurt
Paste
  • 2 tbsps coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp black peppercorns
  • 4 cloves of garlic
  • 3 inch chunk of ginger
  • 1 tbsp tomato puree
  • 1 tbsp mint sauce
  • 1 tsp tamarind
  • 1 tsp turmeric powder
  • 1 tsp paprika
Minted Lamb Meatball Curry Minted Lamb Meatball Curry
Minted Lamb Meatball Curry

I created this recipe many years ago, I liked the idea of minted lamb in a curry, as mint works really well with spice.

It also has a sweetness to it from adding the whole baby plum tomatoes.


The mint and chilli makes this dish unusual but delicious, cook this for family or friends it never disappoints a crowd.

Prep 20 minutes
Total 55 minutes
  • Place the mince into a bowl with the salt add the mint sauce, mix well. With wet hands, start to form even balls. You can use an ice-cream scoop to make these perfectly round, but I don’t think these need to be perfect; just make sure they are compact enough as lamb does tend to break up quite easily, especially if it is not lean mince. Set aside.
  • Paste: dry fry the coriander, cumin and peppercorns until you smell an aroma, using a blender create a powder. Add the rest of the paste ingredients and blend it up to be smooth. (you can also use coriander/cumin powder if you do not have the seeds) Set aside.
  • Heat the oven to 180℃
  • Heat your oil then start to fry the meatballs in batches, carefully turning them so each side is browned. Remove with a slotted spoon and set aside.
  • In the same pan add the onions; cook until browned. Prick the chillies with a knife then add these to the pan along with the paste. Cook for 2 minutes.
  • Add the stock, the tinned tomatoes and the brown sugar. Let this bubble away for another couple of minutes. Then add the meatballs and cover with a lid. Place the covered pan into the oven and cook for 20 minutes.
  • After this time add the green beans, the mint, whole fresh tomatoes and stir in the yoghurt. Pop back in the oven uncovered and cook for a further 10 to 15 minutes.
  • Serve with a drizzle of yoghurt and extra fresh mint leaves.


I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Minted Lamb Meatball Curry

I created this recipe many years ago, I liked the idea of minted lamb in a curry, as mint works really well with spice.

It also has a sweetness to it from adding the whole baby plum tomatoes.


The mint and chilli makes this dish unusual but delicious, cook this for family or friends it never disappoints a crowd.

favorite
print
rate
Prep 20 minutes
Total 55 minutes
Serves
US | Metric
Ingredients
Curry
  • 1 kg lamb mince
  • 1 tsp sea salt
  • 2 tbsps mint sauce
  • 1 tbsp oil for frying, I used coconut oil
  • 1 onion, diced
  • 2 red bird’s eye chillies
  • 250 ml good quality lamb stock
  • 400 ml tinned tomatoes, chopped
  • 2 tbsps soft brown sugar
  • 75 g green beans, halved
  • 30 g fresh mint, chopped.
  • 12 baby plum or cherry tomatoes
  • 100 ml natural yoghurt
Paste
  • 2 tbsps coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp black peppercorns
  • 4 cloves of garlic
  • 3 inch chunk of ginger
  • 1 tbsp tomato puree
  • 1 tbsp mint sauce
  • 1 tsp tamarind
  • 1 tsp turmeric powder
  • 1 tsp paprika

  • Place the mince into a bowl with the salt add the mint sauce, mix well. With wet hands, start to form even balls. You can use an ice-cream scoop to make these perfectly round, but I don’t think these need to be perfect; just make sure they are compact enough as lamb does tend to break up quite easily, especially if it is not lean mince. Set aside.
  • Paste: dry fry the coriander, cumin and peppercorns until you smell an aroma, using a blender create a powder. Add the rest of the paste ingredients and blend it up to be smooth. (you can also use coriander/cumin powder if you do not have the seeds) Set aside.
  • Heat the oven to 180℃
  • Heat your oil then start to fry the meatballs in batches, carefully turning them so each side is browned. Remove with a slotted spoon and set aside.
  • In the same pan add the onions; cook until browned. Prick the chillies with a knife then add these to the pan along with the paste. Cook for 2 minutes.
  • Add the stock, the tinned tomatoes and the brown sugar. Let this bubble away for another couple of minutes. Then add the meatballs and cover with a lid. Place the covered pan into the oven and cook for 20 minutes.
  • After this time add the green beans, the mint, whole fresh tomatoes and stir in the yoghurt. Pop back in the oven uncovered and cook for a further 10 to 15 minutes.
  • Serve with a drizzle of yoghurt and extra fresh mint leaves.


I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com