Ingredients

  • 450g lamb mince
  • 2 - 3 chopped spring onions
  • 2 chopped green chillies
  • 1 Tbsp (15 ml) fresh chopped coriander
  • 1 tsp (5 ml) ground cinnamon
  • 1 tsp (5 ml) garam masala
  • 2 grated garlic cloves
  • 1 x 5cm piece grated ginger
  • Salt and black pepper
  • ¼ cup (60 ml) vegetable oil
  • 2 sliced medium onions
  • 150 ml NESTLÉ Dessert & Cooking Cream
  • 1 tsp (5 ml) lemon juice
  • 3 small green chillies
  • 1 small bunch coriander
  • Mint
  • 2 garlic cloves
  • 5cm piece of fresh ginger
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) ground fennel
  • ¼ tsp (1.25 ml) turmeric
  • The juice of ½ a lemon
  • Salt and freshly ground black pepper
  • 700 ml hot water
  • 2 Tbsp (30 ml) NESTLÉ Dessert & Cooking Cream
  • 1 Tbsp (15 ml) fried onions
  • A handful of toasted, flaked almonds
  • 1 Tbsp (15ml) chopped mint or coriander

Method

  • For the meatballs, combine 450g lamb mince, 2 - 3 chopped spring onions, 2 chopped green chillies, 1 Tbsp (15 ml) fresh chopped coriander, 1 tsp (5 ml) ground cinnamon, 1 tsp (5 ml) garam masala, 2 grated garlic cloves, 1 x 5cm piece grated ginger and salt and black pepper to taste.
  • Shape into golf-ball-sized meatballs. Set aside.
  • For the sauce, heat ¼ cup (60 ml) vegetable oil in a non-stick pan, add 2 sliced medium onions and fry until golden-brown.
  • Remove with a slotted spoon, reserving the oil in the pan, and drain onions on kitchen paper. Set aside a tablespoon for the garnish.
  • Blend the rest of the onions into a smooth paste together with 150 ml NESTLÉ Dessert & Cooking Cream soured with 1 tsp (5 ml) lemon juice, 3 small green chillies, 1 small bunch coriander and mint, 2 garlic cloves, 5cm piece of fresh ginger, 1 tsp (5 ml) ground cumin, 1 tsp (5 ml) ground fennel, ¼ tsp (1.25 ml) turmeric, the juice of ½ a lemon, salt and freshly ground black pepper.
  • Reheat the oil used to fry the onions, add the paste and cook for 2 - 5 mins, then pour in 700 ml hot water and bring to the boil.
  • When sauce is bubbling, add the meatballs.
  • Return to the boil, lower heat, partially cover with lid, and simmer for 30 - 45 mins until sauce has thickened, the meatballs are cooked through and the oil has started to separate.
  • Garnish with 2 Tbsp (30 ml) NESTLÉ Dessert & Cooking Cream, whisked smooth, 1 Tbsp (15 ml) fried onions, a handful of toasted, flaked almonds and 1 Tbsp (15ml) chopped mint or coriander.

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