Combine lamb mince, finely chopped onions, crushed garlic, tomato paste, chopped coriander leaves, egg, ground turmeric, sweet paprika and pepper in a bowl. Shape mixture into small balls. Set aside.
Heat olive oil in a heavy-based frying pan over medium heat. Add finely chopped onions and cook for 4 minutes or until softened. Add 625ml water, tomato paste, ground turmeric and salt, cover with a tight-fitting lid and bring to the boil.
Add meatballs, reduce heat to medium-low and cook for 1 hour. Remove lid, add quartered potatoes and cook for 30 minutes or until meatballs and potatoes are tender and sauce is reduced.


  • Meatballs
  • 1 kg lamb mince
  • 2 onions, finely chopped
  • 2 tps garlic, crushed
  • 1 tbsp tomato paste
  • ½ bunch coriander leaves, chopped
  • 1 egg
  • ½ tsp ground turmeric
  • 1 tsp sweet paprika
  • 1 tsp pepper
  • Sauce
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 625 ml water
  • 1 tbsp tomato paste
  • ½ tsp ground turmeric
  • ½ tsp salt
  • 4 potatoes, quartered