Indian Lamb Tikka Masala Meatballs

with Cauliflower & Fresh Coriander

  • Gluten Free
  • Paleo
  • Spicy
  • Low Carb
  • Keto
  • Meat
  • Indian
  • Contains Dairy

Try a new way with curry toss in lamb meatballs to serve with a flavoursome tomato based curry.

Nutrition Per Portion

  • 827 Calories | 
  • 27.9g Carbohydrates | 
  • 69.5g Fat | 
  • 6.5g Fibre | 
  • 27.9g Protein | 
  • 11.9g Sugar
  • 0.0 min

    Peel and finely chop the onion and garlic.

  • 2.5 min

    Chop the coriander.

  • 3.5 min

    Finely slice the red chilli and julienne the red capsicum.

  • 6.0 min

    Cut the cauliflower into small florets.

  • 7.5 min

    In a bowl, add together the lamb mince, garlic and Worcestershire sauce.

  • 8.5 min

    Using your hands, mix together the ingredients in the bowl and form into small meatballs.

  • 11.5 min

    In a wok or deep frying pan heat half of the olive oil over medium-high heat.

  • 13.0 min

    Add the brown onion and sauté until translucent and softened.

  • 15.0 min

    Add the curry paste and water and cook until the water evaporates.

  • 16.5 min

    Add the cauliflower, red capsicum and coconut milk.

  • 17.5 min

    Lower the heat and allow the curry to simmer until the cauliflower has softened.

  • 20.0 min

    Heat another frying pan with olive oil over medium-high heat.

  • 21.5 min

    Add the meatballs to the pan and cook until browned and fully cooked through. (3-5mins)

  • 25.0 min

    Transfer the meatballs to the curry and stir through. (2mins)

  • 27.0 min

    Distribute the curry among serving bowls.

  • 28.5 min

    Garnish with coriander and red chillies and serve.

  • Ingredients

    Lamb Mince

    Brown Onion , chopped

    Garlic , chopped

    Worcestershire Sauce

    Tikka Masala Paste ,

    Coconut Milk

    Fresh Coriander , chopped

    Fresh Red Chilli , sliced

    Cauliflower , cut into florets

    Red Capsicum , julienne

    Olive Oil ,

    Water

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