Sid Sahrawat’s Lamb meatballs with Karahi curry sauce and broccolini

Sid Sahrawat’s Lamb meatballs with Karahi curry sauce and broccolini

Sid Sahrawat’s Lamb meatballs with Karahi curry sauce and broccolini

Serves 4

 

Ingredients

500 gms of lamb mince

2 tablespoons of ginger-garlic paste (mince equal parts whole ginger and garlic or store bought)

Salt to season

50 gms raisins

2 tablespoons Cassia at Home Tandoori Masala spice blend

100 mls of olive oil to pan fry

200 gms broccolini or asparagus cut into 5 cm chunks

1 jar of Cassia at Home Karahi curry sauce

50 gms slivered almonds

Handful of coriander leaves picked to garnish

Rice or naan to serve

 

Method

  1. In a mixing bowl mix together the lamb mince with the ginger garlic paste, salt, raisins, tandoori masala. Shape the lamb mix into golf size balls using wet hands and set aside.
  2. Heat olive oil in a fry pan on medium to high heat. Once the oil is hot add the lamb meatballs to the oil and cook until all sides are coloured evenly.
  3. Next add the broccoli (or asparagus) into the same fry pan and sauté briefly for about a minute.
  4. Open the jar of Karahi curry sauce and add it to the fry pan with the meatballs and vegetables. Warm the curry sauce for 2 to 3 minutes or until hot.
  5. While the curry sauce is heating, in another small fry pan dry roast the slivered almonds until they are toasted, set aside in a small bowl.
  6. Remove the pan with meatballs and curry sauce from the heat and spoon into a serving bowl. Garnish with the toasted almonds and coriander leaves.
  7. Serve with rice or naan as desired.
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