Lamb Meatballs in Yellow Coconut Curry

 With Sugarsnaps, Cherry Tomatoes & Lemongrass Rice

A comforting bowl with tender lamb meatballs simmered in a fragrant yellow coconut curry. Lightly sweet sugarsnaps, burst-in-the-mouth cherry tomatoes, and delicately scented lemongrass rice bring everything together beautifully.

Ingredients

For the lamb meatballs

500 g minced lamb

1 small onion, finely chopped

1 garlic clove, minced

Salt & pepper

For the curry

1 tbsp oil

1 onion, finely chopped

2 tbsp yellow curry paste

400 ml coconut milk

A splash of water or stock

A handful of sugarsnaps

A handful of cherry tomatoes, halved

Spring onions, sliced (for garnish)

For the rice

Rice of your choice

1 stalk lemongrass, lightly crushed

Salt

Method

Cook the rice with the lemongrass added to the pot. Remove the stalk before serving.

Mix and shape the meatballs, then brown them gently in a pan and set aside.

In the same pan, soften the onion in oil, then stir in the yellow curry paste.

Pour in the coconut milk and a splash of water/stock. Simmer a few minutes.

Add the meatballs back to the pan and cook until tender.

Stir in the sugarsnaps and cherry tomatoes for the final few minutes so they stay vibrant.

Serve the curry over lemongrass rice and scatter with spring onions.

Creamy, aromatic and deeply satisfying — simple food with bold flavour. Enjoy!

More curry:

Thai green curry chicken fried rice

Sri Lanka Chicken curry