Meatball Korma
Ideally use minced turkey for this recipe but lean pork or lamb mince would be equally fine.
Created By: Roz Denny
Ingredients
500g minced turkey 1 fat clove garlic, crushed 2 teaspoons ground coriander 1 teaspoon ground cumin
1 teaspoon fine sea salt
a little fresh ground black pepper
1-2 tablespoon chopped fresh coriander
1-2 tablespoons sunflower oil
1 jar Loyd Grossman Korma Sauce
a few flaked toasted almonds, optional
How to cook it
Mix the mince thoroughly with the garlic, spices, salt and pepper to taste. When blended work in half the fresh coriander.
Shape into 12 meatballs, dipping your hands in cold water if the mixture sticks.
Heat the oil in a large frying pan and when hot, brown the meatballs evenly, for about 5-6 minutes.
Tip out excess oil then add the sauce to the pan. Bring to the boil, stirring and simmer for 15 minutes, stirring once or twice, until the meatballs are firm.
Serve sprinkled with the remaining coriander, and scatter over a small handful of flaked toasted almonds too if liked.