- 400g lamb sausages
- 1/3 cup (30g) desiccated coconut
- 2 long green chillies, seeds removed, finely chopped
- 1 onion, roughly chopped
- 3 garlic cloves, chopped
- 6cm piece ginger, 3cm chopped, 3cm finely grated
- 400g can chopped tomatoes
- 1/3 cup (80ml) sunflower oil
- 1 cinnamon stick
- Handful fresh curry leaves (see notes)
- 1 tablespoon fennel seeds
- 2 teaspoons dried chilli flakes
- 2 tablespoons ground coriander
- 350ml Massel chicken style liquid stock
- 1 1/2 teaspoons ground turmeric
- 1 cup (280g) thick Greek-style yoghurt
- 2 tablespoons chopped coriander leaves
- Seeds of 1 pomegranate
- Steamed rice, to serve
- Step 1Squeeze sausage meat from casings and place in a bowl with coconut and half the green chilli. Mix with your hands, then roll into walnut-sized balls. Chill to firm up.
- Step 2Place onion, garlic, chopped ginger and tomato in a food processor and whiz until smooth. Heat oil in a deep frypan over medium heat. Cook cinnamon, curry leaves and fennel seeds for 2 minutes or until fragrant. Stir in tomato mixture, chilli flakes, ground coriander, stock and 1 teaspoon turmeric. Bring to the boil, then reduce heat to medium and cook for 15 minutes or until thickened. Add meatballs and cook for 20 minutes or until cooked through.
- Step 3Meanwhile, to make raita, combine yoghurt, coriander leaves, pomegranate and remaining grated ginger and 1/2 teaspoon turmeric. Serve curry with raita and rice.
- High fibre
- Low carb
- Lower gi
Cook’s notes: Fresh curry leaves are available from greengrocers.
- Author: Valli Little
- Image credit: Vanessa Levis
- Publication: Taste.com.au