800 g lamb mince
3 teaspoons garam masala
1 egg, lightly beaten
⅓ cup coriander, finely chopped
1 onion, very finely chopped
⅓ cup korma curry paste
300 ml light cooking cream
1 cup prepared chicken/beef stock
¼ cup almond meal
- Combine lamb, garam masala, egg, coriander and half of the onion in a bowl. Season to taste with salt and pepper. Roll the mixture into walnut-sized balls, making about 30 in total.
- Spray a large shallow frying pan with oil and place over a medium-high heat. Brown the meatballs in 2-3 batches, shaking the pan occasionally. Transfer to a plate, set aside.
- Add remaining onion to the pan and cook for 1-2 min. Add the Korma curry paste, cream and chicken/beef stock, stir to combine. Return all the lamb koftas to the pan and stir in the almond meal. Bring to a gentle simmer.
- Simmer 6-8 min, stirring occasionally, until cooked. Garnish with flaked almonds and fresh coriander leaves. Serve on steamed basmati rice with mango chutney and pappadums on the side.