Indian Spiced lamb Meatballs in Creamy Curry Sauce Recipe
This Indian Spiced Meatballs in Curry Sauce recipe combines tender ground lamb meatballs infused with warm aromatic spices, gently cooked in a rich and flavorful curry sauce made from onions, garlic, ginger, curry paste, tomatoes, and cream. Finished with fresh kale and garnished with cilantro and garam masala, this dish offers a comforting and authentic Indian meal perfect served with basmati rice, naan, or lentil dhal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
Meatballs
- 1kg/2 lbs lean ground lamb)1 tbsp fresh ginger (peeled and grated or 1 tsp dried ginger)
- 1 tbsp cumin
- 1 tbsp coriander
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 2 tbsp plain yogurt
- 1 tbsp vegetable oil
Curry Sauce
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1 tbsp fresh ginger (peeled and grated)
- 2 tbsp cilantro stalks (chopped)
- 3 tbsp Indian curry paste (not sauce)
- 400g/14 oz canned chopped tomatoes
- 250ml/1 cup water
- 10g/1 cup black kale/cavolo nero or spinach (chopped)
- 125ml/1/2 cup light cream/single cream (or coconut milk)
- 1 tsp garam masala (optional)
- 2 tbsp cilantro leaves (chopped)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground lamb, grated fresh ginger, cumin, coriander, ground cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt, and plain yogurt. Mix well to evenly distribute the spices throughout the meat.
- Form and brown meatballs: Roll the spiced meat mixture into golf ball-sized meatballs. Heat 1 tablespoon of vegetable oil in a pan over medium heat and brown the meatballs until golden on the outside but not fully cooked through. Remove the meatballs onto a plate and set aside.
- Sauté aromatics: Discard any excess fat from the pan, leaving about 1 tablespoon. Add chopped onions, minced garlic, grated ginger, and chopped cilantro stalks to the pan. Cook over low heat, stirring occasionally, for about 10 minutes until softened but not browned.
- Add curry base and simmer: Stir in the Indian curry paste and cook for about a minute until fragrant. Then add the canned chopped tomatoes and water, stirring to combine. Return the browned meatballs to the pan, spooning the curry sauce over them to coat. Increase the heat to bring the mixture to a boil, then reduce to low, cover with a lid, and simmer gently for 20 minutes to cook through the meatballs.
- Finish the curry: Add the chopped kale (or spinach) and any other vegetables if desired. Continue cooking uncovered for an additional 10 minutes, stirring occasionally to prevent sticking or burning. In the last few minutes, stir in the light cream and taste the sauce for seasoning, adding more salt if needed.
- Garnish and serve: Sprinkle the curry with garam masala and chopped cilantro leaves. Serve hot with basmati rice, naan bread, or lentil dhal for a complete meal.
Notes
- You can substitute ground lamb for pork for a richer flavor.
- If you prefer a dairy-free version, use coconut milk instead of light cream.
- The curry paste is quite salty; be cautious with additional salt.
- Use kale or spinach to add greens and extra nutrition to the dish.
- For a lower-carb meal, serve with lentil dhal instead of naan or rice.
Keywords: Indian meatballs, curry meatballs, spiced pork meatballs, Indian curry, easy Indian dinner, stovetop curry, kale curry
