- 0:25 Prep
- 0:45 Cook
- 6 Servings
- Easy
Here’s a freeze-ahead dish that combines two family favourites – korma curry and meatballs. Not only is it a winner for feeding the kids, but it’s right on budget at only $4 per serve.
Ingredients
- 800g lamb mince
- 1/2 cup chopped fresh coriander
- 80g (1/3 cup) korma curry paste
- 2 1/2 teaspoons finely grated fresh ginger
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 400g can diced tomatoes
- 400ml can coconut milk
- 2 dried bay leaves
- 1 cinnamon stick, broken in half
- Steamed white rice, to serve
Method
- Step 1Place the mince, half the coriander, 1 1/2 tablespoons curry paste, 1 1/2 teaspoons ginger and the salt in a large bowl. Season with pepper. Mix until well combined. Roll tablespoonfuls of the mixture into balls.
- Step 2Heat oil in a wok over medium-high heat. Cook half the meatballs, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with remaining meatballs.
- Step 3Add the onion to the wok and cook, stirring occasionally, for 4 minutes or until golden. Add the garlic and remaining ginger, and cook for 1 minute or until aromatic. Add the remaining curry paste and cook, stirring, for 1 minute. Add the tomato, coconut milk, bay leaves and cinnamon. Reduce heat to low. Add the meatballs and cook, stirring occasionally, for 25 minutes or until the meatballs are cooked through. Stir in the remaining coriander. Discard cinnamon. Serve with rice.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1973 kj
Energy
36g
Fat Total
18g
Saturated Fat
3g
Fibre
31g
Protein
87mg
Cholesterol
791.27mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
Notes
Cooking tips: Wet your hands when shaping the mixture so it doesn’t stick to your hands.
Occasionally stir the ingredients in the wok so they don’t stick to the base and burn.
Brown the meatballs to seal in the flavour then return to the wok with the curry to finish cooking.
Make-ahead tips: To freeze: After cooking, set aside to cool to room temperature. Transfer to a large airtight container or divide between small containers. Place in the fridge to chill. Label, date and freeze for up to 3 months.
To thaw: Thaw overnight in the fridge.
To reheat: Reheat the curry in a large saucepan over medium-low heat for 15-20 minutes or until heated through.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
