Iron Chef Shellie

Lamb Kofta Meatballs in Curry Sauce

“These are the balls that started it all. The balls that brought us all closer together. The balls that broke the ice between us.”

Lamb Kofta Meatballs in Curry Sauce

Lamb Kofta Meatballs in Curry Sauce

These are the balls that started it all.

The balls that brought us all closer together.

The balls that broke the ice between us.

It was Valentine’s Day. I was without a date (no big deal, V.Day is a crock of sh*t anyways), and wanted to treat myself to a special meal.

The caption that went with my instagram….”Nothing like putting balls in your mouth on Valentine’s Day #ballsinmymouth”.

It was great to see how many of you could be inappropriate with me!  

Since then, the #ballsinmymouth craze has taken off, and there is no turning back now!

These come from Bill Granger’s new book; Easy

I went to the extra effort of making my own naan with Thermanator the Thermomix.

The curry sauce has quite a kick to it, so if you aren’t too good with spice, maybe add less of the korma paste to the sauce.

Delicious, hearty and perfect for a Wintery night in, even if you have a date or not! 😉 

Lamb Kofta Meatballs in Curry Sauce
  1. 500g lamb mince
  2. 1 medium onion, coarsely grated
  3. 2 garlic cloves, crushed
  4. 25g (1/3 cup) fresh white breadcrumbs
  5. finely grated zest 1 lemon
  6. 3 tablespoons chopped coriander
  7. 3 tablespoons chopped mint, plus extra handful, to serve
  8. 3 tablespoons light flavoured oil
  9. 4 tablespoons korma curry paste
  10. 1 tablespoon finely chopped ginger
  11. 400g tin diced tomatoes
  12. 180ml (3/4 cup) coconut milk
  13. 1 cinnamon stick
  14. 1 red onion, finely sliced
  15. naan bread, warmed
  1. Place the mince, onion, garlic, breadcrumbs, lemon zest, coriander and mint in a large mixing bowl. Add plenty sea salt and freshly ground black pepper and combine thoroughly. Rinse your hands under cold water and, without drying, shape the mixture into 24 small meatballs.
  2. Place a large non-stick frying pan over medium-high heat. Add 1 tablespoon of the oil, and when. hot, add half the meatballs and fry for 4-5 minutes, turning often, until lightly browned on all sides. Transfer to a plate and repeat with more oil and remaining kofta.
  3. Return the pan to the heat, add the remaining oil, curry paste and ginger. Tip the tomatoes and coconut milk into the pan and stir well. Add the cinnamon stick and season with a little sea salt and plenty of black pepper. Bring to the boil then reduce the heat and simmer gently for 3 minutes.
  4. Return the kofta to the plan and cook in the curry sauce for a further 5 minutes, until tender and cooked through. Serve scattered with the red onion slices, mint leaves and naan bread.
Iron Chef Shellie

Like Like can lead to Love...

Lamb Kofta Meatballs in Curry Sauce

Also Recommended


11 comments on “Lamb Kofta Meatballs in Curry Sauce
  1. Cara @ Gourmet Chick - May 19, 2013 at 9:11 pm

    I have this book so might have to give these a try. Super impressed by your naan it looks brilliant!

  2. Daisy@Nevertoosweet - May 20, 2013 at 9:45 am

    I knew you were going to post some more ‘ball’ recipes soon hahaha YAY :) But damnnn I don’t eat lambbbb I might substitute it with beef and hope it’ll work hehe

  3. milkteaxx - May 20, 2013 at 10:54 am

    id take these balls in my mouth anyday! and id happily be your date if you serve up good food like this!

  4. Adrian (Food Rehab) - May 20, 2013 at 11:22 pm

    oh maa gaad!

    With this recipe, balls’ in your court #dadjoke

  5. Ira - May 21, 2013 at 12:43 pm

    These look amazeballs! haha (I couldn’t help myself)

  6. Trisha - May 21, 2013 at 5:43 pm

    I think looking at your blog in the morning is a VERY bad idea…. I am now gagging for something as delicious as this… and still hours to go til lunch! Ooops.

    Thanks for sharing, looks awesome!


  7. Gourmet Getaways - May 22, 2013 at 6:31 pm

    I don’t mind some balls every so often, I am pleased these turned out so tasty 😉 LOL! So many good ball jokes come to mind 😉 anyway these look like the most delicious balls of all, I could happily eat curry every night of the week. Love the images too, you are so clever :)

  8. Marta @ What should I eat for breakfast today - May 24, 2013 at 6:46 am

    The tag on instagram is interesting, hahaha. I like Bill’s recipes nd this one is very tempting.

  9. Mez - May 24, 2013 at 8:36 pm

    I remember when that hashtag started hahaahahhaa



  10. msihua (@msihua) - May 27, 2013 at 8:13 pm

    Love the food styling :) I have added you onto my board.. oh no spiral!

  11. Agnes - June 4, 2013 at 5:57 pm

    Your balls are still the best balls.

    (I should leave this comment on every balls post you blog… hehehehe)

Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

Find out more about Shellie

Subscribe to the Email List

Copyright Please

All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.
© 2015 Shellie Froidevaux.