This recipe is... Low Sugar High Protein

Ingredients

This recipe is free from...

Celery Crustaceans Dairy Egg Fish Gluten Lupin Molluscs Mustard Peanuts Sesame Soya Sulphites Tree Nuts

Method

Nutritional info per serving

Calories Carbs Fibre Fat Sugar Protein 548 15g 4g 43g 5g 27g

Calories 548 Carbs 15g Fibre 4g Fat 43g Sugar 5g Protein 27g

Very indulgent Indian meatballs in a gorgeous creamy sauce, it has a lovely spice to it but it's not overpowering at all, great if you don't like to much spice. Something a bit different from an Indian curry which is gluten free and pretty simple to make too! Fab for that treat night meal!450g minced lamb1 onion2 teaspoons ground cumin2 cloves garlic1 chilliA small handful fresh coriander leavesOil for frying1 onion1 small thumb-sized piece of ginger2 cloves garlic2 green chillies150ml double cream*2 teaspoons ground coriander1 cinnamon stick5 green cardamom podsPinch turmeric1/2 teaspoon salt100ml chicken stockFresh coriander and natural yogurt to garnish, to garnish15 Mins35 Mins1. Finely dice the onion, chilli and coriander and then crush the garlic. Mix together all the meatball ingredients, we find getting your hands in works best. Season with salt and black pepper and roll into golf-ball sized meatballs (about 16 balls).2. Heat 2 tablespoons of oil in a large oven-proof casserole dish and fry the meatballs in it, a few at a time, then set aside to drain on kitchen paper.3.Preheat the oven to gas mark 5. To make the sauce, roughly chop the onion, ginger and chillies and then place in a blender with 2tbsp of water, blend until you get a thick paste.4.Heat 2 tablespoons more oil in the casserole dish you did the meatballs in earlier and add the cinnamon stick, cardamom pods and turmeric allow them to sizzle but do not burn. Cook over a fairly high heat, stirring often until they start to colour this takes about 5 minutes, after this time remove the cinnamon stick.5. Add the paste from the blender to the spices and fry briefly for 2 minutes or so, stirring often. Add the cream* and allow to heat through for a few mins.6. Add the coriander, turmeric and salt and cook briefly before adding the stock. Carefully drop the meatballs into the sauce. Cook in the oven, uncovered, for 25 minutes. Garnish with plenty of fresh coriander and natural yoghurt.* If you want it dairy free, or, out of preference would prefer too, you can also make this recipe with tomatoes rather than cream. Simply ditch the cream and instead add in 4 chopped up tomatoes where the cream is added in the recipe, allow them to cook for 5 to 10 mins until they start to break down, continue the rest of the recipe as normal.Thanks to Prakash from Cambridgeshire Silly Yak (Coeliac) Group on Facebook for letting me post this recipe on here!