500g lamb mince
1 small brown onion
1 ½ teaspoons minced ginger
2 teaspoon minced garlic
¼ cup chopped fresh coriander leaves
2 tablespoons red curry paste
½ tablespoon olive oil
690g jar tomato pasta sauce
Directions to Cook:
Finely dice onion.
Put mince, onion, ginger, garlic and coriander leaves into a large mixing bowl. The best way to mix is using clean hands. Roll tablespoonfuls of mixture into meatballs. Refrigerate for 30 minutes.
Heat oil in a large 32cm frypan over medium heat. Add curry paste. Cook, stirring 2 minutes until aromatic. Add pasta sauce and ½ cup water. Bring to the boil, stirring. Add lamb meatballs. Reduce heat and simmer, uncovered for around 30 minutes. Make sure meatballs don’t stick to the bottom of the pan, but don’t move them around too much.
Serve on top of steamed rice with torn coriander leaves and pappadums.
Can also be served with steamed vegetables.
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