Chai Masala Meatballs (serves 4) 

For the 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


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



  1. Preheat the oven to 180C fan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve with steamed basmati rice.