Soul-Warming Lamb Meatball Curry - Brumby's Bakery

Soul-Warming Lamb Meatball Curry


1 1/2 hrs






  • 1 Brumby’s Rosemary Garlic Pana De Casa

  • 350g lamb mince

  • 5cm ginger, peeled, grated, divided

  • 4 cloves garlic (peeled and minced)

  • 1 large onion (peeled and diced)

  • 1/2 bunch coriander, stalks included (finely chopped)

  • 1 tbsp canola oil

  • 1 tbsp garam masala (peeled and minced)

  • 1 medium red chili (finely sliced)

  • 400g chopped tomatoes

  • 2 tbsp natural yoghurt (to serve)


  • Step 1:

    Heat your oven to 200 degrees celsius.

  • Step 2:

    Place two thick slices of the Pana De Casa on a baking tray, and drizzle with olive oil, then cook for 10 minutes on each side or until golden and crispy. Then blitz in a the bread in a food processor or bullet to create bread crumbs. Set aside.

  • Step 3:

    Place the lamb mince, half of the ginger and garlic, chopped coriander stalks, and half of the diced onion in a bowl, then mix well. Roll the mixture into 20 even-sized meatballs and then set aside on a plate.

  • Step 4:

    Heat the oil in a large pan on medium high heat, and cook the meatballs for 5 minutes to brown on all sides. Remove the meatballs from the pan and set aside. Add the rest of the onion to the pan and cook for 2-3 minutes. Stir in the remaining garlic, ginger and chili and cook for a further 2 minutes.

  • Step 5:

    Add the garam masala to the pan and cook for 1 minute. Add the chopped tomatoes and half a can of water and bring to the boil, reduce the heat and simmer for 5 minutes.

  • Step 6:

    Add the meatballs back into the pan and simmer, covered for 15 minutes, stirring halfway through.

  • Step 7:

    Serve with fresh coriander and dollops of natural yoghurt on top.

  • Step 8:

    Make sure you watch the video to bring it all together!