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Indian Spiced Meatballs By Dave Watson

For the Lamb Meat Balls

500g lean lamb mince

2tbsp chopped coriander leaves and stalks 1tbsp of finely shredded mint leaves

1tbsp garlic and paste

2 or 3 green finger chillies finely chopped. 1 heaped tsp cumin powder

1 heaped tsp cinnamon powder

3⁄4 tsp salt (or to taste)

1⁄4 tsp freshly ground black pepper


Put all the ingredients into a large mixing bowl and give everything a thorough mix.

Best just use your hands and get it all well blended together. Cover the bowl and

keep in the fridge for a couple of hours but if you can leave it over night the meat

will absorb flavour from the other ingredients.

To form the meatballs take about 30g of the lamb mix and roll it into a ball and

repeat with the remaining mixture

For The Tomato And Chilli Sauce

3tbsp Vegetable oil

1 Large red onion chopped

1tbsp Ginger and garlic paste

400g of tinned tomatoes blitzed

1tsp Kashmiri chilli powder

1tsp Cumin powder

200ml lamb stock (I use Knorr stock pots, Chicken would also be ok)

1tsp mint sauce from a jar

Good pinch of salt

1tsp Garam masala

1 heaped tsp of mango chutney


Heat the oil in a wide heavy based pan or wok.

Add the onions and fry on a medium to high heat until they start to turn brown and


Add the garlic and ginger paste and cook for a further minute until the raw smell


Add the Kashmiri chilli powder and the cumin powder and fry for another minute.

Be careful not to burn the spices at this stage as the mix will probably be quite dry.

Add a splash of water or some of the stock if it’s too dry.

Add the stock and cook on a medium to high heat for about 5 minutes until the

sauce thickens a bit

Add the blitzed tomatoes and continue cooking until the sauce comes to a boil.

then add the meatballs. When it comes back to a bubbling simmer, turn the heat to

low and continue to cook uncovered for about half an hour or until the meat is

tender and the sauce has thickened. Turn the meatballs a few times during

cooking to ensure they cook all the way through.

Add the mango chutney, stir it in and cook for another few minutes.

Sprinkle the garam masala over the top with some freshly chopped coriander and

mint leaves.

I served it on a bed of plain basmati rice with a couple of tablespoons of Greek

yoghurt dotted around. Finished off with some chopped coriander and fresh mint.


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