These browned lamb meatballs simmer in a rich tomato sauce with enough Hot Curry warmth to make every mouthful exciting. Flatbreads are essential for scooping. Hot Curry Powder supplies the bold, warming spice in one balanced blend.

At a Glance

• Prep: 20 minutes
• Cook: 35 minutes
• Serves: 4

Ingredients

• 500g lamb mince
• 2 tbsp Hot Curry Powder
• 1 small onion, half grated and half finely chopped
• 2 tbsp chopped coriander
• 1 tbsp vegetable oil
• 2 garlic cloves, crushed
• 400g chopped tomatoes
• 150ml water
• 1 tsp brown sugar
• Natural yoghurt and flatbreads, to serve

Instructions

1. Mix the lamb with 1 tbsp Hot Curry Powder, the grated onion and half the coriander. Shape into 12 uneven meatballs.
2. Heat the oil in a wide pan and brown the meatballs all over, then lift them onto a plate.
3. Cook the chopped onion for 6 minutes. Add the garlic and remaining curry powder for 30 seconds.
4. Add the tomatoes, water and sugar, then return the meatballs.
5. Cover and simmer for 20 minutes, removing the lid for the final 5 minutes to thicken the sauce.
6. Scatter with coriander and add a little yoghurt. Check the meatballs are cooked through before serving.

Serving Suggestions

Serve with warm flatbreads, rice and a cucumber and tomato salad.

Why This Recipe Works

Grated onion keeps the meatballs tender, and browning them first creates savoury depth in the tomato sauce.

Allergy Notes

Contains milk if served with yoghurt. Flatbreads usually contain gluten; check all packaged ingredients.

🌶️ Try It With

• Ground Cumin
• Ground Coriander
• Ground Cloves

🍽️ More Recipes Using Hot Curry Powder

• Hot Curry Chicken Pot Pie
• Hot Curry Sausage & Potato Traybake
• Spiced Cod, Coconut & Lime Curry
• Roasted Squash & Red Lentil Hot Curry Soup
• Crispy Hot Curry Chickpea & Sweetcorn Fritters

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