Coconut fenugreek curry with lamb meatballs

Inspired by a cooking presentation that a friend took me to a few weeks ago, I made this lamb meatball curry from scratch a few days later. 

Coconut fenugreek curry with lamb meatballs

Ingredients for meatballs

for 20 meatballs

450g lamb mince

1 large egg

2 cloves of garlic, minced

1 tbsp ground cumin

1½ tsp ground coriander

½ tsp ground paprika

½ tsp cayenne pepper

½ tsp pink salt

Ingredients for the curry sauce

2 tbsp coconut oil

2 tbsp fenugreek seeds

1 tbsp garam masala

1 tsp ground turmeric

1 tsp ground cumin
2 cloves of garlic, minced
1" piece ginger, peeled & minced

1 cup (2 medium) tomato, diced

400ml coconut milk

1 tbsp lime juice

2 tbsp fresh coriander, chopped
pink salt, to taste

optional garnishes: courgette, baby spinach, chickpeas

Instructions

1. In a large bowl, combine the lamb mince, egg, garlic mince, cumin, coriander, paprika, cayenne pepper, and salt, and mix well with hands. Be careful not to overmix or the meatballs will be too dense.
2. Pick up the mince mixture and fling it back in the bowl. Repeat several times. This is essential for making the meatballs al dente.
3. Form the mince into approximately 20 balls and chill in the fridge for at least 30 minutes.
   
4. When ready to cook, heat a bit of coconut oil in a heavy-base pan or large casserole pot and gently fry the meatballs till brown. Remove and set aside.
   
5. In the same pan/pot, heat a bit of coconut oil and sauté the fenugreek seeds, garam masala, turmeric, cumin, ginger, and garlic just until lightly browned and fragrant.
6. Add the tomatoes and cook until most of the liquid evaporates.
7. Add in the coconut milk, meatballs, and any other garnishes. Bring to a simmer for 15-20 minutes until the meatballs are cooked through and the liquid reduces.
   
8. Add in the lime juice and coriander. Season to taste.
   
9. Serve with rice and/or greens.
   

This curry sauce was packed full of flavour, more on the subtle side but all-so comforting, and the spicy meatballs provided the welcoming punch. There were leftovers as I deliberately cooked a large batch, and the next day, I threw in some more tomatoes, chickpeas, and baby spinach for another satisfying dinner.