Indian Lamb Meatballs With Red Wine Recipes

INDIAN LAMB MEATBALLS IN CURRY SAUCE

Steps:

• Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
• Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl.
• Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate.
• Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute.
• Add tomato, stock and 1/4 cup water. Bring to the boil.
• Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens.
• Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.

INDIAN LAMB MEATBALLS WITH RED WINE

Steps:

• Prepare the meatballs:.
• Finely chop one yellow onion and mix it into the lamb. Add the ground cumin and the raw egg; mix together well.
• Handlng the meat as little as possible, form 1 ½" meatballs.
• Prepare the sauce:.
• Chop the second onion while heating some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden - do not let it brown.
• Add curry powder, lower heat and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface,.
• Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves.
• When the meatballs are half cooked, add the ground coriander.
• When finished cooking, turn off heat and sprinkle a half tablespoon of garram masalla over the top of the stew. Cover and let sit for a while.
• Serve with basmati rice and mango chutney.
• NOTES:.
• A couple of optional ingredients to add at the end:.
• a little creme fraiche (not more than about 7 Tablespoons).
• halved hard-boiled eggs - tuck them into the bottom of the pot.