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Lamb Meatballs and Halloumi Cheese with Garam Masala and Coconut Curry

Indian Lamb Meatball Curry Recipe

2 - 4

Serves

10 mins

Prep Time

25 mins

Cook Time

The Ironclad Pan Company

Recipe author

The Ironclad Pan Company

This fragrant Indian-inspired lamb meatball curry recipe is perfect for a family dinner or special occasion.

There is nothing that smells better than freshly made garam masala. And it’s super easy! Make a batch – it will keep for a couple of months - and use it when ever you feel like your taste buds and soul need a reminder of why it’s so good to be alive!

This fragrant Indian-inspired lamb meatball curry recipe is perfect for a family dinner or special occasion. There is nothing that smells better than freshly made garam masala. And it’s super easy! Make a batch – it will keep for a couple of months - and use it when ever you feel like your taste buds and soul need a reminder of why it’s so good to be alive!

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Lamb,

National Lamb Day,

Mince,

Easy,

Lunch,

Dinner,

Ingredients

Garam Masala

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1 tbsp cardamom pods

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2 bay leaves

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¼ cup coriander seeds

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15 black pepper corns

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1 star-anise

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3 cinnamon stick

2 inch

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1 tsp cloves

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1 tbsp cumin seeds

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2 tsp fennel seeds

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¼ whole whole nutmeg

grated

The Meatballs

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400g Quality Mark lamb mince

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2 garlic cloves

crushed

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1/2 small red onions

finely diced

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1 carrot

grated

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handful fresh coriander

chopped

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1 tsp salt

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2 tsp garam masala

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grated zest of 1 lemon

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2 tbsp olive oil

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Garam Masala and Coconut Curry Sauce

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3 tbsp butter

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1 leek

finely sliced

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4 garlic cloves

crushed

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1 large knob fresh ginger

grated

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1 large knob fresh turmeric

grated

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to taste chilli

fresh

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1 tsp fenugreek

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1 1/2 tbsp garam masala

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2 large tomatoes

finely diced

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1 tin coconut milk

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2 tsp coconut sugar

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1 tbsp apple cider vinegar

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to taste salt

To Serve

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1 block halloumi

sliced and fried on both sides

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1 lemon

cut into wedges

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fresh coriander

Method

For the Garam Masala

For the Meatballs

For the Sauce

To Serve

1

Over a low heat in your pan, toast the spices, stirring all the time until their flavours release for 2-3 minutes. Do not burn!

clock

Start Timer

2

Grind in a blender until fine.

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