Spicy Lamb Meatballs

Very easy nibble to make and can be easily frozen.


  • 1/2 cup fresh white breadcrumbs
  • 75ml water
  • 750g minced lamb
  • 1 egg, lightly beaten
  • 1 3/4 tsp salt
  • 1 medium onion, finely chopped
  • 1 tsp grated ginger
  • 1 clove garlic, crushed
  • 2 fresh red chillies, deseeded and chopped
  • 1 tsp garam masala
  • 3 tbsp chopped mint


  • 3 tbsp ghee or oil
  • 2 medium onions
  • 1 tbsp finely grated ginger
  • 2 cloves garlic
  • 1/4 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 3 large ripe tomatoes, skinned and diced
  • 1/2 tsp salt
  • 2 tbsp chopped coriander
  • steamed rice or naan bread and yoghurt to serve


  1. Put the crumbs in a large bowl and pour on the water. Leave for 10 minutes, then add the other ingredients. Mix thoroughly with the hands and shape into meatballs; size doesn’t matter. (The meatballs can now be cooked immediately or chilled for up to 12 hours).
  2. Heat 2 tbsp of the ghee or oil in a large frying pan over a medium heat. Lower in the meatballs and brown quickly on all sides; you will need to cook the meatballs in batches. Transfer to a plate as they are done.
  3. Pour off the fat, leaving any sediment in the pan, and add the rest of the ghee or oil. Add the onions and cook for 5 minutes, then add the ginger and garlic. Cook for 5-7 minutes more, then stir in the chilli powder, turmeric and garam masala. Cook for 1 minute, stirring, then add the tomatoes, salt and meatballs to the pan.
  4. Lower the heat, turn the meatballs in the sauce, cover with a lid and cook gently for 20 minutes, stirring occasionally. Stir through the coriander, then serve immediately with steamed jasmine rice, or naan bread, and plenty of yoghurt.

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