Chai Masala Meatballs (serves 4)
For the meatballs:
FOR MEATBALLS:
500g lamb mince
1 white onion
2 garlic cloves, crushed
1 tsp cumin
1 tsp cinnamon
1 tbsp Drink Me Chai Spiced Chai Latte Powder
1 egg
1 tsp salt
FOR GARAM MASALA:
2 tbsp sunflower oil
2 white onions
5-6 garlic cloves, crushed
1 tbsp ground coriander
1/2 tsp turmeric
3/4 tsp chilli powder
2 tsp paprika
1 tbsp Drink Me Chai Spiced Chai Latte Powder
2 medium tomatoes, peeled & finely chopped
350ml chicken stock
1/4 tsp garam masala
4 tbsp yogurt
Pinch of salt & pepper
Method:
- Preheat the oven to 180C fan.
- In a bowl, add the lamb, onion, garlic, spices, egg and salt. Get your hands in the bowl and combine really well until everything is incorporated.
- Roll the lamb into small meatballs, about the size of a 2p piece, you should get between 15-18 balls with the mixture. Place onto a baking tray and cook for 20-25 minutes until browned.
- Meanwhile in a heavy based pan, add the sunflower oil and fry the onions until browned. Add the crushed garlic, coriander, turmeric, chilli powder, paprika and chai spiced powder and stir to combine.
- Add in the tomatoes, pour in the chicken stock and add the garam masala and season with salt and pepper. Cover with a lid and turn down to a simmer, cooking for 15 minutes.
- After 15 minutes, remove the lid from the pan, and stir in half of the yoghurt. Add the meatballs to the pan and leave to simmer for a couple of minutes.
- To serve, tip the meatballs in the masala sauce into a serving dish, marble the rest of the yoghurt into the sauce and scatter with coriander leaves and a pinch of nigella seeds.
- Serve with steamed basmati rice.