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
Life 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 Home
Tales from the front line of parenting. These were some of the happiest days of my life.
I have an unpublished cookbook manuscript that lives on my kitchen bench.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.