For Father's Day this year I cooked dinner for my dad instead of buying him something that would sit around collecting dust or serve no purpose.
Luckily he LOVED it. I didn't tell him what was it in, until he was having the leftovers for lunch the next day, and even that didn't even put him off!
It was delicious, nice middle eastern-y style flavours with with the lamb and all the spices. I love meatballs, and this was no exception.
Nepalese Meatball Curry
2 tablespoons vegetable oil
1 small white onion, finely chopped
3 cloves garlic, crushed
5cm piece fresh ginger, grated
750g lamb mince
1 egg yolk
1 fresh long red chilli, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/4 cup coarsely chopped fresh coriander
2 tablespoons stale breadcrumbs
1/4 cup lemon juice
1 tablespoon vegetable oil
1 medium white onion, finely chopped
1 cloved garlic, crushed
3cm piece fresh ginger, grated
1 tablespoon coarsely chopped fresh coriander root and stem mixture
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon yellow mustard seeds
1 teaspoon ground turmeric
2 x 400g cans crushed tomatoes
1 cup beef stock
1. Make curry sauce: heat oil in a large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add coriander mixture and spices; cook, stirring, until fragrant. Add undrained tomatoes and stock, simmer, covered, 1 hour.
2. Meanwhile, heat half the oil in a large frying pan; cook onion, garlic and ginger, stirring, until onion softened. Cool 10 minutes.
3. Combine the mince; whole egg and yolk, chilli, spices, coriander, breadcrumbs and onion mixture in a large bowl; roll level tablespoons of the lamb mixture into balls.
4. Heat remaining oil in same pan; cook meatballs, in batches, until browned all over.
5. Add meatballs to curry sauce; cook uncovered for about 20 minutes or until meatballs are cooked through. Stir juice into curry off the heat.