Lamb sausages become quick and easy meatballs in this hearty Sunday night curry.
Ingredients
- 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
Method
- 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
Nutrition
2694 kj
Energy
46.5g
Fat Total
15.4g
Saturated Fat
5.4g
Fibre
26.3g
Protein
75mg
Cholesterol
793mg
Sodium
13.5g
Carbs (sugar)
31.2g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s notes: Fresh curry leaves are available from greengrocers.
- Author: Valli Little
- Image credit: Vanessa Levis
- Publication: Taste.com.au
0