Meatball korma curry

Meatball Korma Curry features tender lamb meatballs simmered in a rich, aromatic coconut curry sauce, making it a comforting dish. Pair it with naan or rice for a hearty meal.

14 Feb 2026
Cook time 45 min
Prep time 25 min

Ingredients:

1.50 lb lamb mince
1/2 cup coriander leaves
1/3 cup curry paste
1 tbsp ginger root
1 tsp salt
1 tbsp olive oil
1 onion
2 garlic cloves
1 can canned tomatoes
2 cups coconut milk
2 bay leafs
1 cinnamon stick

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.

Instructions:

1. Prepare the Meatballs:
- 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.

2. Sauté the Aromatics:
- 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.

3. Cook the Curry Base:
- 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.

4. Simmer with Coconut Milk:
- Pour in the coconut milk and add the bay leaves and cinnamon stick.
- Bring the mixture to a gentle simmer, stirring occasionally.

5. Cook the Meatballs:
- 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.

6. Finish and Serve:
- 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.

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.

Meatball korma curry FAQ:

How long should I cook the meatballs in the curry?

Simmer the meatballs in the curry sauce for 25-30 minutes, or until they are completely cooked through.

What should I do if my meatballs are falling apart while cooking?

If your meatballs are falling apart, ensure they are well-formed and consider using slightly less moisture in the mixture, or add a binding ingredient like breadcrumbs. Handle them gently when adding to the sauce.

Can I store leftovers of Meatball Korma Curry?

Yes, let the curry cool completely before transferring it to an airtight container. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat thoroughly before serving.

What type of curry paste works best for this recipe?

A traditional korma curry paste is preferable for its rich flavor, but you can also use a mild curry paste for a milder flavor or adjust to your taste preferences.

What can I substitute for lamb mince if I can't find it?

You can substitute lamb mince with ground beef, turkey, or chicken. Keep in mind that each alternative will affect the flavor and texture of the dish slightly.

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.

Nutrition per serving

6 Servings
Calories 520kcal
Protein 22g
Carbohydrates 10g
Fiber 3.84g
Sugar 6g
Fat 45g

Meatball korma curry