Photo of Nepalese lamb meatball curry by WW

Nepalese lamb meatball curry

Points® value
Total Time
1 hr 15 min
25 min
50 min
This mildly spiced curry is packed with hidden veggies


Lean Lamb Mince (less than 16% fat), raw

500 g

Egg, whole, raw

1 medium, raw

Wholemeal bread, sliced

25 g, whizzed into breadcrumbs

Coriander, fresh

3 tablespoon(s), 2 roughly chopped, 1 chopped stems

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely chopped

Celery, Raw

2 stick(s), thinly sliced

Carrots, raw

1 medium, cut into 2cm pieces

Parsnip, raw

1 medium, cut into 2cm pieces

Chilli, green or red

1 individual, finely chopped


2 clove(s), crushed

Root Ginger

1 teaspoon(s), finely grated

Curry Powder

2 tablespoon(s), mild

Tinned Tomatoes

1 can(s), large

Beef stock cube(s)

½ cube(s), 185ml stock


  1. Combine the mince, egg, breadcrumbs and the chopped coriander (reserving the stems) in a large bowl. Roll level tablespoonfuls of the mixture into balls – you can wet your hands to stop it sticking.
  2. Mist a large saucepan with cooking spray and put over a high heat. Cook the meatballs, turning, for 5 minutes or until browned. Transfer to a plate. Mist the same saucepan with spray and cook the onion, celery, carrot and parsnip, stirring, over a medium-high heat for 5 minutes or until the onion has softened. Add the chilli, coriander stems, garlic and ginger and cook, stirring, for 1 minute.
  3. Add the curry powder and cook, stirring, for 1 minute or until fragrant. Add the tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
  4. Add the meatballs and simmer, uncovered, for 20 minutes or until the meatballs are cooked and the veggies are tender, then serve.


Add 100g frozen garden peas a few mins before the end of the cooking time for a flash of colour and flavour