Lamb Meatball Massaman Curry
Lamb Meatball Massaman Curry
SERVES 2-3
5 MINS PREP
COOKS IN 15 MINS
Yes to meatballs, especially when they nestle in such a delicious flavourful sauce. A really moreish family dinner idea and real comfort in a bowl.
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
This is a delicious, rich and meaty curry that is absolutely delicious with plain rice. Lamb meatballs are really delicious but can be heavy and gamey so not to everyone’s taste. This recipe also works really well with minced chicken (you might need to do this at home and if you do, please finely chop the thigh meat). You might need to add an egg and extra crumbs in order to help them stay together.
Ingredients
- 1 pack The Spice Tailor Thai Massaman Curry
- 100-150ml chicken stock
- 1-2 tbsp veg oil, plus a little more.
Meatballs
- 375g minced lamb or chicken (see above)
- 1 tsp ginger, grated
- 1 garlic, grated
- ½ tsp cumin powder
- 15g fresh chopped coriander
- 20g fresh breadcrumbs
- Salt and pepper to taste
Method
- For the meatballs, mix all the ingredients together in a bowl until well combined. Form the mixture into walnut sized balls.
- In a frying pan, heat the oil and brown the meatballs in batches and keep aside. You might want to fry a small ball first to taste for seasoning.
- In the same frying pan, add the extra veg oil and fry the dried spices from the sachet for 10 seconds.
- Add the Massaman paste and coconut milk from the two pouches and bring to a simmer. Add the stock and bring to the boil for 2-3 minutes.
- Reduce the heat, add the browned meatballs with any juices. Simmer and cook for 8 minutes or until cooked through.
Tailored to Taste
This is a delicious, rich and meaty curry that is absolutely delicious with plain rice. Lamb meatballs are really delicious but can be heavy and gamey so not to everyone’s taste. This recipe also works really well with minced chicken (you might need to do this at home and if you do, please finely chop the thigh meat). You might need to add an egg and extra crumbs in order to help them stay together.
Ingredients
- 1 pack The Spice Tailor Thai Massaman Curry
- 100-150ml chicken stock
- 1-2 tbsp veg oil, plus a little more.
Meatballs
- 375g minced lamb or chicken (see above)
- 1 tsp ginger, grated
- 1 garlic, grated
- ½ tsp cumin powder
- 15g fresh chopped coriander
- 20g fresh breadcrumbs
- Salt and pepper to taste
Method
- For the meatballs, mix all the ingredients together in a bowl until well combined. Form the mixture into walnut sized balls.
- In a frying pan, heat the oil and brown the meatballs in batches and keep aside. You might want to fry a small ball first to taste for seasoning.
- In the same frying pan, add the extra veg oil and fry the dried spices from the sachet for 10 seconds.
- Add the Massaman paste and coconut milk from the two pouches and bring to a simmer. Add the stock and bring to the boil for 2-3 minutes.
- Reduce the heat, add the browned meatballs with any juices. Simmer and cook for 8 minutes or until cooked through.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Thai Massaman Curry
A wonderfully complex and deeply aromatic curry with a flavourful blend of classically Indian spices and Thai aromatics. Perfect with sliced beef or delicious with tofu, vegetables, chicken, duck, lamb and seafood.
