Ingredients Required:
500g lamb mince 1 small brown onion 1 ½ teaspoons minced ginger 2 teaspoon minced garlic ¼ cup chopped fresh coriander leaves 2 tablespoons red curry paste ½ tablespoon olive oil 690g jar tomato pasta sauce Directions to Cook: Finely dice onion. Put mince, onion, ginger, garlic and coriander leaves into a large mixing bowl. The best way to mix is using clean hands. Roll tablespoonfuls of mixture into meatballs. Refrigerate for 30 minutes. Heat oil in a large 32cm frypan over medium heat. Add curry paste. Cook, stirring 2 minutes until aromatic. Add pasta sauce and ½ cup water. Bring to the boil, stirring. Add lamb meatballs. Reduce heat and simmer, uncovered for around 30 minutes. Make sure meatballs don’t stick to the bottom of the pan, but don’t move them around too much. Serve on top of steamed rice with torn coriander leaves and pappadums. Can also be served with steamed vegetables. *Makes around 16 meatballs
2 Comments
17/9/2011 02:30:22 am
OOOPS! lol... ummm, was going to say OMG, this sounds soooo good - but I need it translated into (red face) US terms.
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Michelle Adams
17/9/2011 06:33:42 am
Hi Jennifer, Pappadums and Curry paste are both Indian ingredients.
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Michelle's KitchenLife for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
Close to HomeTales from the front line of parenting. These were some of the happiest days of my life.
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