Recipes
Chris Bavin's lamb jalfrezi meatballs
‘If you don’t have time for the perfect slow-cooked lamb jalfrezi, here is a little twist – a quick and simple sauce with spicy meatballs'
‘If you don’t have time for the perfect slow-cooked lamb jalfrezi, here is a little twist – a quick and simple sauce with spicy meatballs'
(17 votes)
Cook: 55 Mins
Serves: 4
Price: £1.70 per serving
Nutritional Information
Each 364g serving contains
Energy
1583kj
379kcal
1583kj
379kcal
19%
Fat
23.3g
23.3g
High
33%
33%
Saturates
8.4g
8.4g
Med
42%
42%
Sugars
8.0g
8.0g
Med
9%
9%
Salt
0.33g
0.33g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
435kj/104kcal
Typical energy values per 100g:
435kj/104kcal
Ingredients
2tbsp vegetable oil
1 large onion, chopped
3 cloves garlic
2tsp cumin seeds
2tsp coriander seeds
½tsp crushed dried chillies
½tsp ground turmeric
3tsp garam masala
400g tin chopped tomatoes
1 slice bread, crusts removed and discarded
1tbsp milk
500g lamb mince
3cm piece root ginger, peeled and grated
2 green peppers, deseeded and chopped into 2cm pieces
1tbsp chopped coriander
Method
1
Heat ½ the oil in a pan and fry the onion for 3 mins or until soft. Chop 2 of the garlic cloves, add to the pan and cook for 1 min.
2
Add the cumin seeds, coriander seeds and crushed dried chillies. Cook for 1 min, then add the turmeric and 2tsp of the garam masala.
3
Cook for 30 secs, then pour in the tinned tomatoes. Cook over a medium heat for 10 mins.
4
Meanwhile, tear the bread into pieces, soak in the milk, then give it a mush-up with a fork. Chop the remaining garlic; mix with the bread, lamb, ginger and remaining garam masala. Divide and shape into 12 meatballs.
5
Fry the meatballs in the remaining oil until lightly browned. Add the green peppers and cook for 1 min.
6
Blend the tomato mixture to a smooth sauce, adding up to 100ml water to loosen, if needed.
7
Drain any excess fat from the meatballs, then add to the tomato sauce, along with the peppers. Cook for 3-4 mins until everything is heated through.
8
Garnish with the chopped coriander to serve.