500g lamb mince
1 small onion, finely chopped
1 ½ teaspoons grated ginger
2 cloves garlic, crushed
¼ cup coriander leaves, finely chopped
2 tablespoons curry paste (preferably korma, but use whatever you have)
2 ½ cups Tomato Pasta Sauce or a large jar of chunky tomato pasta sauce
½ cup water
Steamed rice, pappadums and fresh coriander leaves to serve
Put mince, onion, ginger, garlic and coriander leaves into a large bowl. The best way to mix is with clean hands. Roll tablespoonfuls of mixture into meatballs. Put on a plate and refrigerate 30 minutes.
Heat a large frypan over medium heat. Add curry paste. Cook 2 minutes, stirring until aromatic. Add tomato sauce and water. Bring to the boil, stirring. Add lamb balls and reduce heat to simmer, uncovered for 30 minutes. Make sure meatballs don’t stick to the base of the pan, but don’t move them too much.
Serve on top of steamed rice with torn coriander leaves and pappadums.
*Makes 16 meatballs
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.