Lamb Mince Curry
For the meatballs:
- 2 tbsps olive oil
- 1 medium onion, finely chopped
- 4 tbsps milk
- 1/4 cup finely chopped coriander
- 1/4 cup breadcrumbs
- 1 large egg
- 600g lamb mince
For the sauce:
- 2 tsps garlic, minced
- 1/2 tbsp ginger. minced
- 2 tbsps curry powder
- 1 1/2 cups stock
- 1 can tomatoes
- 1 tsp brown sugar
- 1/2 cup coconut milk
- 1/2 cup chopped coriander
- 1 tbsp tomato paste
- Using your hands, combine the lamb mince, onion,coriander, salt and pepper, milk, bread crumbs and eggs.
- Use your hands or a large ice cream scoop to shape the mince mixture into +- 12 equal balls and place in fridge for 30 minutes.
- In a large pan, fry the meatballs over a medium heat to brown them, careful to not break them. Once browned, remove from pan.
- In the same pan, add the onion, ginger and garlic and sauté in the curry powder until onions are cooked. Then add tomato paste and stir to combine.
- Stir in stock, tomatoes and the sugar. Bring to a boil, reduce heat and simmer 15-20 minutes or until thickened. Add coconut milk, coriander as well as salt and black pepper to taste.
- Return the meatballs to the pan with the sauce and simmer a further 10 minutes.
- Serve with any pap, rice or mash.
For the salsa
For the salsa:
- 1/2 cucumber, diced
- 1 red onion, finely chopped
- 1 cup Rosa tomatoes, diced
- 1/4 cup coriander, finely chopped
- 2 tbsp olive oil
- juice of 1 lemon
- salt and pepper
Combine all salsa ingredients in a bowl and toss