Ingredients:
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1 Brumby’s Rosemary Garlic Pana De Casa
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350g lamb mince
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5cm ginger, peeled, grated, divided
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4 cloves garlic (peeled and minced)
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1 large onion (peeled and diced)
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1/2 bunch coriander, stalks included (finely chopped)
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1 tbsp canola oil
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1 tbsp garam masala (peeled and minced)
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1 medium red chili (finely sliced)
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400g chopped tomatoes
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2 tbsp natural yoghurt (to serve)
Method:
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Step 1:
Heat your oven to 200 degrees celsius.
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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.
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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.
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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.
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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.
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Step 6:
Add the meatballs back into the pan and simmer, covered for 15 minutes, stirring halfway through.
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Step 7:
Serve with fresh coriander and dollops of natural yoghurt on top.
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Step 8:
Make sure you watch the video to bring it all together!
Heat your oven to 200 degrees celsius.
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.
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.
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.
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.
Add the meatballs back into the pan and simmer, covered for 15 minutes, stirring halfway through.
Serve with fresh coriander and dollops of natural yoghurt on top.
Make sure you watch the video to bring it all together!
