Green Meatball Curry

Green Meatball Curry
Vanessa Courtier


  • 14 ounces ground lamb, (ask your butcher to grind it three times)
  • 2 large slices of white bread, crusts removed and crumbed
  • 1 large egg, whisked
  • Salt and freshly ground black pepper
  • 1 ½ teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 tablespoons vegetable oil
  • 1 small–medium onion, peeled and finely chopped
  • 1 ¼-inch piece of fresh ginger, peeled and quartered
  • 7 large cloves of garlic, peeled
  • 2–6 thin green chiles, deseeded if preferred
  • 1 ½ cups coconut milk
  • 1 ½ teaspoons ground coriander
  • 1 cup packed fresh cilantro leaves and stalks
  • 1 teaspoon tamarind paste, or to taste

This curry has been inspired by the meatball stews of Goa. It is a beautiful dish and the flavors are deep and well rounded. It is perfect for an easy dinner and great for children (without the chiles) as they can help form the meatballs, as I did when young. The curry itself only requires the chopping of an onion and a blender. Serve it with basmati rice, bread, rice noodles or even mashed potatoes – anything to soak up the delicious gravy.

Adapted from "Anjum's New Indian" by Anjum Anand.


Mix the lamb with the bread crumbs, egg, ½ teaspoon salt and a good grinding of pepper, ½ teaspoon garam masala, 1 teaspoon ground cumin, and 1 teaspoon of the oil. Form into 1-inch meatballs and set aside.

Heat the remaining oil in a large nonstick saucepan. Add the onion and fry until brown. Meanwhile, using a blender, make a paste of the ginger, garlic and chiles with a scant ½ cup of the coconut milk. Add this to the pan with the remaining spices and salt. Cook over medium heat for 8–10 minutes or until the mixture releases oil and has no harsh elements when tasted.

Purée the cilantro with the remaining coconut milk and add to the cooked masala sauce with 1 2/3 cups water. Bring to a boil and cook for 8–10 minutes. Taste the seasoning and adjust, adding as much tamarind paste as you like for sourness. Add all the meatballs and bring back to the boil, then cook over a low heat for 20 minutes or until the meatballs are tender.


Calories per serving:

610 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 203g 312%
  • Carbs 73g 24%
  • Saturated 109g 544%
  • Fiber 10g 39%
  • Trans 0g
  • Sugars 10g
  • Monounsaturated 65g
  • Polyunsaturated 15g
  • Protein 92g 185%
  • Cholesterol 476mg 159%
  • Sodium 774mg 32%
  • Calcium 430mg 43%
  • Magnesium 347mg 87%
  • Potassium 2,518mg 72%
  • Iron 26mg 146%
  • Zinc 18mg 121%
  • Phosphorus 1,296mg 185%
  • Vitamin A 245µg 27%
  • Vitamin C 32mg 53%
  • Thiamin (B1) 1mg 68%
  • Riboflavin (B2) 1mg 83%
  • Niacin (B3) 31mg 157%
  • Vitamin B6 1mg 66%
  • Folic Acid (B9) 255µg 64%
  • Vitamin B12 10µg 160%
  • Vitamin D 1µg 0%
  • Vitamin E 10mg 49%
  • Vitamin K 171µg 214%
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