Chicken Lamb Meatball Curry

• porties: Serves 4

Ingrediënten

This family recipe has been passed down through generations, staying true to its roots and largely untouched by restaurant menus. It’s perfect for entertaining, yet just as good as a weekend feast that tastes even better enjoyed during the week with different sides.

Mamra (meatballs)

800g - Chicken or Lamb mince (with minimum 5% fat)

2 tbsp Ginger & Garlic paste

1 tsp chopped Green Chill

1 TSP Ground Coriander

1 TSP Ground Cumin

½ tsp Garam Masala

1 TSP Turmeric

Small handful chopped coriander

1 ½ TSP Salt

Masala sauce (Rasa)

Infuse 30ml of Olive oil with whole spices :

5 green Cardamon pods

5 Cloves

2 Bay Leaves

5 black peppercorns

1 stick of cassia bark or cinnamon

Then add

2 medium white onions finely diced

2 TBSP Fresh Ginger & Garlic paste

1 finely chopped green chilli

Then:

1 ½ TBSP Ground Coriander

1 ½ TBSP Ground Cumin

1 TSP Ground Turmeric

1 TSP Ground Kashmiri Red chilli (more if you like it spicier)

2 TSP Garam Masala

Followed by

1 TBSP Tomato purée (I like @muttipomodorouk)

1 Tin (400g) blitzed plum tomatoes (@muttipomodorouk)

1 TBSP salt (or to taste)

150ml water

1 tsp kasuri methi (dried fenugreek leaves, optional)

Small bunch fresh coriander - chopped

Lemon wedges to serve

Method in Caption….

My Masala Dabba is by @vaarsalondon