450g basmati rice
550g lean Quality Assured Lamb Mince
1 egg
50g fresh white breadcrumbs
1 small red onion, diced
2 tbsp chopped fresh coriander, plus extra leaves to garnish
2 tbsp Thai red curry paste (preferably Thai Gold)
1 garlic clove
2 tbsp rapeseed oil
5cm fresh root ginger, peeled & finely grated
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
1 x 400g tin chopped tomatoes
1 x 400g tin coconut milk (preferably Thai Gold brand)
4 tbsp toasted flaked almonds, to serve
100ml Greek yoghurt, to serve
sea salt and freshly ground black pepper
Bookmark Recipe
Neven's Lamb Meatball and Coconut Curry

Ingredients
Main
450g basmati rice
550g lean Quality Assured Lamb Mince
1 egg
50g fresh white breadcrumbs
1 small red onion, diced
2 tbsp chopped fresh coriander, plus extra leaves to garnish
2 tbsp Thai red curry paste (preferably Thai Gold)
1 garlic clove
2 tbsp rapeseed oil
5cm fresh root ginger, peeled & finely grated
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
1 x 400g tin chopped tomatoes
1 x 400g tin coconut milk (preferably Thai Gold brand)
4 tbsp toasted flaked almonds, to serve
100ml Greek yoghurt, to serve
sea salt and freshly ground black pepper
Method
Copy TextPlace the rice in a pan with 700ml of boiling water and a pinch of salt. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 minutes until tender. Set aside.
Put the minced lamb into a large bowl with the egg, breadcrumbs, ½ the diced red onion, coriander, and a teaspoon of the curry paste. Peel and crush in the garlic and season with salt and pepper, then mix to combine. Shape into 16-18 even-sized balls.
Heat a large non-stick frying or sauté pan over a medium to high heat. Add half the oil and sauté the meatballs for 10 minutes until lightly golden. Transfer to a plate.
Add the rest of the oil to the frying pan over a medium heat and add the remaining red onion, ginger, red pepper, yellow pepper and the remaining five teaspoons of the curry paste. Sauté for 2-3 minutes and then add the tomatoes and continue to cook for 3 minutes. Stir in the coconut milk and bring to the boil, then reduce the heat and simmer for 5 minutes.
Add the meatballs back into the sauce. Reduce the heat to low and simmer for 8-10 minutes until the meatballs are completely tender. Just before serving, squeeze in the juice of half the lemon and arrange on plates with the rice. Spoon a small amount of yoghurt on top and scatter over the toasted flaked almonds.

The Quality Mark & You
Learn moreMethod
Copy TextPlace the rice in a pan with 700ml of boiling water and a pinch of salt. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 minutes until tender. Set aside.
Put the minced lamb into a large bowl with the egg, breadcrumbs, ½ the diced red onion, coriander, and a teaspoon of the curry paste. Peel and crush in the garlic and season with salt and pepper, then mix to combine. Shape into 16-18 even-sized balls.
Heat a large non-stick frying or sauté pan over a medium to high heat. Add half the oil and sauté the meatballs for 10 minutes until lightly golden. Transfer to a plate.
Add the rest of the oil to the frying pan over a medium heat and add the remaining red onion, ginger, red pepper, yellow pepper and the remaining five teaspoons of the curry paste. Sauté for 2-3 minutes and then add the tomatoes and continue to cook for 3 minutes. Stir in the coconut milk and bring to the boil, then reduce the heat and simmer for 5 minutes.
Add the meatballs back into the sauce. Reduce the heat to low and simmer for 8-10 minutes until the meatballs are completely tender. Just before serving, squeeze in the juice of half the lemon and arrange on plates with the rice. Spoon a small amount of yoghurt on top and scatter over the toasted flaked almonds.
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