This curry is an absolute cinch to make and is perfect for when you need to throw a meal together quickly. Lamb meatballs are simmered in a green Thai coconut milk sauce, yielding deliciously tender meatballs. Serve on top of fluffy long-grain rice or in a bowl with some naan breads.
- 250g minced lamb
- 75g breadcrumbs
- 1 tsp. ground coriander seeds
- 2 tbsp. green curry paste
- 1 400g tin coconut milk
- 200g baby spinach leaves
- 5 spring onions
Mix together the lamb, breadcrumbs and ground coriander seeds. Shape small meatballs from the mixture.
Fry the meatballs in a hot pan for around 5-7 minutes until browned on all sides.
Heat the curry paste in a frying pan for a minute or so then stir in the coconut milk.
Add the meatballs back into the sauce and simmer for 10-15 minutes.
Shred the spring onions and add them to the pan along with the spinach for the last five minutes of cooking.