Indian Spiced Lamb Korma Meatball Sandwich

lamb korma meatball sandwich
lamb korma meatball sandwich. Grilled Cheese Social
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 3 sandwiches (serves 3)

This delicious Indian sandwich is made with graham masala spiced meatballs which are then simmered in a rich, creamy, and sweet korma sauce, topped with tart yogurt and fragrant mint chutney. Don't like lamb? Try using ground chicken, paneer or turkey meatballs.


  • For The Lamb Meatballs:
  • 1 lb. ground lamb
  • 1 tbsp. finely chopped onion
  • 2 tbsp. chopped cilantro
  • 1/4 tsp. salt
  • 1/4 tbsp. graham masala
  • 1 egg
  • 3 tbsp. bread crumbs
  • 2 tbsp. all purpose flour
  • 2 tbsp. oil for frying
  • 15 oz. korma sauce such as Patak's
  • 1/2 can coconut milk
  • For the Mint Chutney:
  • 1 tbsp. water
  • 1 small green apple
  • 1.5 tbsp. chopped cilantro
  • 1.5 tbsp. chopped mint
  • 1/2 tsp. ginger
  • 1 pinch salt
  • For EACH Sandwich:
  • 1 piece of naan
  • 5 meatballs
  • 1 tbsp. plain greek yogurt
  • 1 tbsp. mint chutney
  • 1 pinch chopped cilantro

Steps to Make It

Lamb Meatballs

  1. Gather the ingredients.

  2. In a large bowl, mix lamb with chopped onion, cilantro, salt, graham masala, egg and bread crumbs together. When all the ingredients are incorporated, take about 1.5 tbsp of the lamb mixture and roll into little balls.

  3. When they are all rolled, add oil to a cast iron skillet and turn the heat to medium-high. Douse each meatball in flour and add to the hot oil - allowing the meatballs to brown on each side.

  4. Once they've got some color on them, add 1 jar of korma and the coconut milk, cover, and turn the heat down to low. Let the meatballs simmer for about 45 minutes until they're cooked through and tender. Season to taste. 

Mint Chutney

  1. Meanwhile, In a food processor, add water, apple, cilantro, mint, ginger and salt and pulse until smooth. 

For Each Sandwich

  1. Warm naan up until it's soft, place 5 meatballs on top and add 2 tbsp of the korma sauce.  Drizzle with yogurt and mint chutney and finish with a sprinkle of cilantro. Serve immediately.