Lemongrass, garlic and coconut lamb curry

A great mid week or weekend dinner, this is so full of flavour and really easy to make.   I made this dish with lamb mince but you could make it with your favourite protein.    Don’t be put off by making the little meat balls, its really very quick, a 5 minute job to roll into cute little balls.   There is no need to pre-cook the meatballs, once they are rolled, its just a case of placing them in the curry sauce to happily cook away.  Done!

I always use fresh breadcrumbs and chop on demand in the food processor.  In this case, I added the onions to the processor, chopped that up first then added the bread and finished chopping together.  For this recipe, 2 slices of bread will do the trick.     I served with brown rice and lots of steamed green beans. 

This dish is deceptively delicious and I know you will love it.   

Happy cooking xx


Lemongrass and garlic lamb curry
Serves 4
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  1. 500g lean lamb mince
  2. approx. 1 cup fresh breadcrumbs
  3. 1 egg
  4. 1 onion finely chopped
  5. 1/2 tsp garam masala
  6. salt
  7. 150g Lemongrass and garlic based curry paste (or your favourite)
  8. 1 x 400 g can coconut milk
  9. 1 x 400 g chopped tomatoes
  10. Green beans and rice to serve
  1. Place the lamb mince, bread crumbs, egg, onion, garam masala and salt in a large bowl and mix well to combine. Shape into small 1 inch size meat balls. Set aside.
  2. In a large pan, add the spice rub and a little oil, about 1/2 to 1 tablespoon. Fry until fragrant. Add canned tomatoes and coconut milk, stir to combine.
  3. Gently add meat balls to coconut mixture and simmer on a very low heat, being careful not to break up the meat balls.
  4. Serve with rice and green beans.
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