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lamb meatball curry 1

Lamb Meatball Curry

Delicious lamb meatballs in a spiced tomato sauce - perfect for a family meal or a curry tapas party.
Active Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4 main portions


For the lamb meatballs

  • 500 g lamb mince
  • 60 ml natural yogurt
  • 1 tbsp ground cumin
  • 1 tsp chilli powder
  • 1 red chilli
  • Salt

For the spice tomato sauce

  • 1 tbsp olive oil
  • 1 onion
  • 500 g passata
  • 1 tbsp tomato pureé
  • 1 green chilli
  • 1" cube ginger
  • 2 cloves garlic
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp fenugreek
  • 1 tsp turmeric
  • Salt


  • Finely chop your onion, green chilli, ginger and garlic.
  • Heat your olive oil (1 tbsp) in a medium-sized saucepan. Turn the heat down low and add the chopped onion. Cook for 10-15 minutes until the onion is soft and golden brown in colour. Stir it occasionally to ensure it doesn't burn.
  • Add the chopped green chilli, onion and garlic and fry for a minute.
  • Add the passata (500g), tomato pureé (1 tbsp), ground cumin (1 tbsp), ground coriander (1 tbsp), fenugreek (1 tsp) and turmeric (1 tsp). Bring to the boil and then simmer for around 10 minutes until the sauce has thickened. Season with salt.
  • While the sauce is cooking, make the meatballs. Finely chop the red pepper and then put all of the meatball ingredients into a large bowl (chopped red chilli, 500g lamb mince, 60ml natural yogurt, 1 tbsp ground cumin, 1 tsp chilli powder and salt - I use about ¼tsp) and mix all of the ingredients together until fully combined.
  • Roll the lamb into small meatballs about 1" in diameter (this will make about 40-45).
  • Heat a large frying pan on medium heat and then add the meatballs. Fry for a few minutes before turning them and frying them for a few more minutes until they are cooked through.
  • Once the sauce and meatballs are cooked, mix them together and serve.


Recipe serves 4 as a main meal or 10 for a tapas party.
BONUS TIP - In the recipe I've suggested cooking the onions on a low heat for 10-15 minutes. The longer and slower you cook these the more flavour they'll add to your curry, so if you have time get the heat down really low and leave them cooking for longer. Just remember to give them a quick stir every now and again to ensure they don't burn.
1¾ portions of fruit and vegetables per main meal serving.


Serving: 1main portion | Calories: 437kcal | Carbohydrates: 16.5g | Protein: 25g | Fat: 30.4g | Saturated Fat: 13.1g | Sodium: 40mg | Fiber: 3g | Sugar: 11.2g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Appetizer, Main Course
Cuisine: Indian
Author: Charlotte Oates