Meatball Curry

PREP TIME 30 minutes

COOK TIME 45 minutes


You will need a large shallow pot to cook the meat. Preferably one with a tight fitting lid!


Meatball Ingredients

  • 400g lamb mince
  • 2 tablespoons each of grated ginger and garlic
  • 1 cup fresh coriander finely chopped
  • 2 teaspoons salt
  • 3 teaspoons garam masala
  • 2 tablespoons green chilli
  • 1 teaspoon tumeric

Meatball gravy ingredients

  • 2 large onions, finely diced
  • 4-5 tomatoes finely diced
  • 100ml rapeseed oil
  • 1 teaspoon salt
  • Half a teaspoon red chilli
  • 2 cups boiling water

2 teaspoon turmeric

2 teaspoons garam masala

Half a teaspoon each of ground clove and cinnamon



  • Mix all the meatball ingredients in a large bowl. Using wet hands shape into little balls about the size of a golf ball. Lave these to marinade in the fridge for a few hours.
  • Heat oil in a large pan and when hot, add the meatballs and fry until they are nicely browned all over.
  • Remove to a plate to drain on some kitchen paper
  • Using the same pan, add the onions and fry for about 20 mins until they are a deep golden brown
  • Add the salt, turmeric, red chilli powder and fry for a few seconds before adding the fresh tomatoes.
  • Cook the tomatoes until they have completely disintegrated.
  • Add the water cook on a highish heat for about 10 minutes.
  • When cool, blitz the tomato gravy using a hand blender or liquidiser
  • Add the potatoes, butter and boiling water.
  • Return the gravy to the pan, pop in your meatballs to warm through
  • At the end of cooking time garnish with fresh coriander.


I like to serve Meatball curry with rotli and an onion salad on the side.


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