Indian Meatball Curry Recipe

Add all meatball ingredients in a bowl and mix well to combine.Pro tip - Never over mix ground meat as the meatballs will become tough

Shape the beef into small golf size balls and set aside.Pro tip - Dip your hands in water or smear some oil on your hands. This will make it easier to work with, otherwise, the mixture can be sticky

In a pan or cast-iron skillet saute onions in oil until translucent. Add ginger and garlic. Cook for another 30 seconds.

Add the tomatoes, spices (cayenne, paprika, cumin, coriander, turmeric, and garam masala). Saute another 2 minutes until fragrantPro tip - when cooking spices you want to cook on low with a little liquid to prevent them from burning.

Add the Greek yogurt. Combine well. Bring to a boil then simmer for two minutes. Pro tip - make sure there are no lumps when you add the Greek yogurt if necessary use a whisk to make it smooth

Next, blend the curry to a smooth sauce like a soup using a hand blender Pro tip - you can use a stand blender but make sure to cool the curry for a bit so you do not have any accidents. Make sure to keep a hand towel on the lid to avoid hot splashes.

Pour the mixture back into the pot. Add ¼ cup water and bring it to a boil again.

Once the curry comes to a boil, lower the heat to a simmer and gently drop the meatballs one at a time. Shake the pan so the meatballs sink into the sauce.

Partially cover the pot and let simmer on medium-low for about 10 minutes.

Add in the lemon juice and cilantro. Taste and adjust seasoning. If necessary add a little water for gravy. Pro tip - the consistency of a curry depends on what you going to serve it with. I like a little gravy when I serve it with rice but I prefer it thicker when I serve it with chapati or naan

Enjoy!