Contributed By: Kay Davis



1 lb minced lamb
1 onion, finely chopped
inch of fresh root ginger
2 cloves garlic, crushed
1 fresh green chilli, finely chopped
1 egg, beaten
2 teaspoons ground coriander
oz butter
1 teaspoon ground cumin
teaspoon turmeric
teaspoon ground cinnamon
pint milk
1 tablespoon tomato puree
2oz blanched almonds
5oz natural yoghurt
cooked rice to serve


Mix together meat, half the onion, ginger, garlic, chilli and egg.
Shape into 16 balls with dampened hands.
Fry meatballs in butter in batches until browned, lift out and drain.
Place in the remaining onion in the pan, add the spices and cook for 1 minute stirring.
Add milk and tomato puree and bring to the boil, return the meat balls and simmer for 30 minutes.
Add almonds and stir in yoghurt gradually, do not boil, serve with rice.

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