Lamb jalfrezi meatballs hero

Chris Bavin’s lamb jalfrezi meatballs

‘If you don’t have time for the perfect slow-cooked lamb jalfrezi, here is a little twist – a quick and simple sauce with spicy meatballs'

, 17 December 2020

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Chris Bavin’s lamb jalfrezi meatballs
  • 55 Mins

  • Serves: 4

  • Price: £1.70 per serving

Nutritional Info
Each 364g serving contains
  • Energy

    1584KJ

    379KCAL

    19%
  • Fat

    23.3g

    high

    33%
  • Saturates

    8.4g

    high

    42%
  • Sugars

    8.0g

    low

    9%
  • Salt

    0.33g

    low

    6%
of your reference intake.
Typical energy values per 100g: 435kJ/104kcal.
Ingredients
  • 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
Method
  • 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.