Recipe: Laxmi Ganda & Jayshri Ganda

A classic dish combined with Indian masala spices. This is a dry version where meatballs are eaten as a snack, as opposed to a main meal.

Makes 25-30

500g lamb mince *
1 medium onion, finely diced
1 tbsp fresh green chilli, minced
1½ tsp fresh ginger, minced
1 tsp fresh garlic, minced
2 tsp salt
1 tsp turmeric powder
1 tsp garam masala
2 tbsp oil
½ cup tomatoes, blended, tinned or fresh
2 tbsp fresh coriander, chopped
1 lemon, quartered

* Substitute: beef or chicken mince

Prep Time 20 minutes | Cook Time 25 minutes

In a medium bowl, combine mince, onions, chilli, ginger, garlic, salt, tumeric and garam masala. Using hands, massage and infuse spices through the mince. Portion mince into tablespoon (3cm) sized amounts and roll into meatballs.

In a large non-stick frypan heat oil on a high heat, add meatballs, sear and brown. Lower heat and cook for 5 minutes whilst rotating to cook all sides. Add tomatoes and cook for a further 5-6 minutes or until tomato thickens. Ensure meat is cooked through.

Sprinkle with coriander and lemon juice. Serve hot or cold.


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