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Peel and finely chop the onion and garlic. Chop the coriander, finely slice the red chili, and julienne the red capsicum. Cut the cauliflower into small florets.
In a bowl, combine the lamb mince, garlic, and Worcestershire sauce. Mix well using your hands, and form into small meatballs.
In a wok or deep frying pan, heat half of the olive oil over medium-high heat. Sauté the chopped onion until translucent and softened.
Add the curry paste and water to the wok or frying pan, and cook until the water evaporates. Then, add the cauliflower, red capsicum, and coconut milk. Lower the heat and allow the curry to simmer until the cauliflower has softened.
In a separate frying pan, heat the remaining olive oil over medium-high heat. Add the meatballs and cook until browned and fully cooked through, about 3-5 minutes.
Transfer the cooked meatballs to the curry and stir to combine. Cook for an additional 2 minutes to allow the flavors to meld.
Distribute the curry among serving bowls, and garnish with chopped coriander and sliced red chilies.
Serve the Lamb Meatball Curry with Cauliflower and Capsicum for a delicious and satisfying meal that is sure to impress.
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Amber Corfe Verified
Really delicious but had to cook with rice to make the portions a little more fulling,