We love Lamb Meatball Curry with Sugar Snaps and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
North Indian Style Curry Powder
Sugar Snap Peas
Finely Chopped Tomatoes with Onion and Garlic
Trim the sugar snaps. Peel and grate the ginger.
Pop the lamb mince in a mixing bowl and sprinkle over half the cumin and a good pinch of salt and pepper. Mix well to evenly combine, then shape the mince into four meatballs per person. Pop them onto a plate as you make them. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice and a pinch of salt, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a drizzle of oil in a large frying pan over medium-high heat. When hot, add the meatballs. Fry them, turning occasionally, until browned all over, 4-5 mins. TIP: Do this in batches to brown rather than stew the meatballs! Once browned, turn down the heat slightly, then add the ginger, North Indian curry powder and remaining cumin. Stirring, cook for 1 more minute, then pour in the finely chopped tomatoes.
Bring back to the boil, then reduce the heat slightly. Leave to simmer for 5 mins then stir in the sugar snap peas. Pop a lid on the pan (or use tin foil!) and leave to cook for a further 10-15 mins until the meatballs are cooked and the sugar snaps are tender. iIMPORTANT: The meatballs are cooked when they are no longer pink in the middle.
Once the meatballs are cooked, remove the pan from the heat and stir in the natural yoghurt. Season to taste with salt and pepper. Fluff up the rice with a fork and divide between your plates. Spoon the curry on top and dig in! Enjoy!