Chris Bavin’s lamb jalfrezi meatballs
Be the first to rate this recipe
- 2tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic
- 2tsp cumin seeds
- 2tsp coriander seeds
- ½tsp crushed dried chillies
- ½tsp ground turmeric
- 3tsp garam masala
- 400g tin chopped tomatoes
- 1 slice bread, crusts removed and discarded
- 1tbsp milk
- 500g lamb mince
- 3cm piece root ginger, peeled and grated
- 2 green peppers, deseeded and chopped into 2cm pieces
- 1tbsp chopped coriander
Heat ½ the oil in a pan and fry the onion for 3 mins or until soft. Chop 2 of the garlic cloves, add to the pan and cook for 1 min.
Add the cumin seeds, coriander seeds and crushed dried chillies. Cook for 1 min, then add the turmeric and 2tsp of the garam masala.
Cook for 30 secs, then pour in the tinned tomatoes. Cook over a medium heat for 10 mins.
Meanwhile, tear the bread into pieces, soak in the milk, then give it a mush-up with a fork. Chop the remaining garlic; mix with the bread, lamb, ginger and remaining garam masala. Divide and shape into 12 meatballs.
Fry the meatballs in the remaining oil until lightly browned. Add the green peppers and cook for 1 min.
Blend the tomato mixture to a smooth sauce, adding up to 100ml water to loosen, if needed.
Drain any excess fat from the meatballs, then add to the tomato sauce, along with the peppers. Cook for 3-4 mins until everything is heated through.
Garnish with the chopped coriander to serve.