Meatball korma curry
Indulge in a rich and flavorful Meatball Korma Curry featuring tender lamb mince, aromatic spices, and creamy coconut milk. This delectable dish combines fragrant coriander leaves, zesty curry paste, fresh ginger, and garlic with hearty tomatoes and soothing bay leaves, simmered to perfection with a hint of cinnamon. Perfect for a cozy dinner or special occasion, this recipe offers a tantalizing blend of textures and tastes that will leave your taste buds craving more. Easy to prepare and delightfully satisfying, it’s a must-try for curry lovers!
- 01 Mar 2025
- Cook time 45 min
- Prep time 25 min
- 6 Servings
- 12 Ingredients
Meatball Korma Curry is a rich and flavorful dish that combines the aromatic spices of traditional korma with tender lamb meatballs. Perfect for a cozy meal, this dish pairs wonderfully with naan bread or steamed rice. Let's dive into the process of creating this mouthwatering curry in your own kitchen.
Ingredients:
Instructions:
- In a large bowl, combine the lamb mince, chopped coriander leaves, 1 tablespoon of the curry paste, grated ginger root, and salt. Mix thoroughly until well combined.
- Shape the mixture into small meatballs, about the size of a walnut, and set aside.
- Heat the olive oil in a large frying pan over medium heat.
- Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the remaining curry paste and cook for an additional 2-3 minutes, allowing the spices to bloom.
- Add the canned tomatoes to the pan. Use a wooden spoon to break them down into smaller pieces. Cook for about 5 minutes, letting the sauce thicken slightly.
- Pour in the coconut milk and add the bay leaves and cinnamon stick.
- Bring the mixture to a gentle simmer, stirring occasionally.
- Carefully drop the prepared meatballs into the simmering curry sauce.
- Gently stir to ensure the meatballs are covered in the sauce.
- Cover the pan with a lid and simmer for 25-30 minutes, or until the meatballs are completely cooked through, stirring occasionally.
- Remove the bay leaves and cinnamon stick from the curry.
- Taste and adjust seasoning if necessary.
- Garnish with extra chopped coriander leaves if desired.
- Serve hot with steamed rice, naan bread, or your favorite side dish.
Tips:
- For a smoother texture, finely chop the onion and garlic or use a food processor.
- Adjust the amount of curry paste to your preferred spice level.
- To enhance the flavor, allow the meatballs to marinate in the spices and coriander leaves for 30 minutes before cooking.
- Toast the cinnamon stick and bay leaves in the olive oil for a minute before adding the other ingredients to release more of their flavors.
- Use freshly grated ginger for a more intense and aromatic flavor.
- Let the curry simmer on low heat to allow the flavors to meld together beautifully.
- If the curry is too thick, you can dilute it slightly with a bit of water or additional coconut milk.
Congratulations! You've successfully made a delightful Meatball Korma Curry. The blend of spices and creamy coconut milk creates a delicious, comforting meal that is sure to impress your family or guests. Serve hot with your preferred side, and enjoy the rich flavors and aromas of this exquisite dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 520kcal | 26% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 3.84g | 10% |
| Sugar 6g | 6% |
| Fat | |
| Fat 45g | 56% |
| Saturated 27g | 94% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 90mg | 17% |
| Vitamin B1 0.54mg | 45% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 2.62ug | 109% |
| Vitamin C 13mg | 15% |
| Vitamin E 0.79mg | 5% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 3.56mg | 32% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 650mg | 19% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 480mg | 32% |
| Zinc, Zn 4.54mg | 41% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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