Don't be intimidated by this curry recipe. Thanks to red curry paste and Knorr Ginataang Gulay Mix, you can mix up a warm, fragrant sauce in an instant. Lamb meatballs are the star here, though feel free to swap it out for beef or pork.
- 500g ground lamb
- 100g grated onion, juice squeezed out
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp cumin powder
- ¼ cup neutral oil or clarified butter, for frying
Ginataang Gulay Curry
- 1 pack Knorr Ginataang Gulay Recipe Mix
- 1 cup water
- 2 tbsp neutral oil
- 1 tbsp minced garlic
- 1 red onion, small diced
- 2–3 tbsp red curry paste
- 1 tbsp tomato paste
- sliced leeks, for garnish
Make Lamb Meatballs
Make meatball mixture: Combine ground lamb, grated onion, salt, cumin, and pepper in a mixing bowl. Mix by hand until well incorporated.
Shape meatballs: Roll 1 teaspoon of lamb mixture into a round meatball, then place on a baking tray or large plate. Continue with remaining mixture—you should end up with around 48 meatballs. Chill in the refrigerator until ready to fry. This helps the meatballs hold their shape better.
Pan-fry meatballs: Heat oil or clarified butter in a pan over medium heat. Once oil is hot, add meatballs to the pan in batches. Fry until browned on all sides. Set aside, then repeat until all remaining meatballs have been fried.
Make Instant Ginataang Gulay Curry
Prepare instant mix: Dissolve Knorr Instant Ginataang Gulay in warm water. Stir until mixture is smooth and lump-free. Set aside.
Cook aromatics: Using the same pan you used to fry the meatballs, cook garlic and onion in reserved fat over medium heat, 1 minute. Move aromatics aside and add curry paste and tomato paste straight into the pan. Fry pastes until fragrant, about 2–3 minutes.
Finish sauce: Add ginataang gulay mixture to the pan. Stir to combine Once mixture is boiling, add fried meatballs to the sauce then reduce the heat to low, maintaining a simmer. Cook until sauce has thickened, around 8–12 minutes. Transfer meatballs and curry sauce to serving plate. Garnish with leeks and serve warm.