Lamb Meatball Curry Recipes

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LAMB MEATBALLS WITH INDIAN CURRY SAUCE



Lamb Meatballs with Indian Curry Sauce image

Lamb Meatballs with Indian Curry Sauce- a simple easy dinner that is full of flavor! Gluten-free, Keto and Paleo! Serve it over rice, cauliflower rice or a big bowl of spinach!

Provided by Sylvia Fountaine

Categories     Main

Time 50m

Number Of Ingredients 19

1 lb ground American lamb
2 garlic cloves, finely minced
1 shallot, finely minced ( or sub ½ cup chopped onion)
1 teaspoon kosher salt
1 teaspoon garam masala
1 teaspoon dried mint ( or 1 tablespoon fresh)
2 tablespoons ghee, butter or olive oil
1 shallot, diced
4 cloves garlic- minced
2 tablespoons fresh ginger, grated or use paste
1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric)
1 tablespoon garam masala spice
1 teaspoon fennel seeds
2 teaspoons dried fenugreek leaves ( optional, but really good- elevates the dish )
1 extra large tomato, finely diced, with juices
1 13.5 oz coconut milk (not lite)
2 teaspoons brown sugar ( or coconut sugar or alternative )
½ teaspoon salt, more to taste
¼-½ tsp cayenne, more to taste

Steps:

  • Start the rice if making.
  • Place ground lamb, shallot, garlic, salt, garam masala and mint in a bowl and mix well, using your hands. Using wet hands, form into 1 ½ inch wide balls. ( about 10 meatballs)
  • Heat a large skillet with olive oil. Begin searing the lamb meatballs, until most sides are nicely browned, about 10 minutes. ( You can finish cooking them through in the sauce, so just brown them at this point)
  • At the same time you could start the sauce ( or wait and use the same pan).
  • Heat ghee in a skillet over medium heat. Add shallot and cook 3-4 minutes. Add garlic and ginger and cook two more minutes. Add all the spices and then the tomato and its juices. Cook 1 minutes. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt and cayenne. Taste and adjust salt and heat.
  • Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through ( 5-10 minutes). Serve over your choice of rice, cauliflower rice, or baby spinach.

Nutrition Facts : Calories 436 calories, Sugar 4.6 g, Sodium 944.3 mg, Fat 36.9 g, SaturatedFat 18.7 g, TransFat 0 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 17.2 g, Cholesterol 66.3 mg

LAMB MASALA MEATBALL CURRY



Lamb masala meatball curry image

This meaty one-pot has a mouthwateringly rich and spicy sauce, makes up 2 of your 5-a-day and is freezable in the unlikely event you have leftovers!

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 16

1 tbsp fennel seed , toasted
2 garlic cloves , finely grated
thumb-sized piece ginger , finely grated
2 green chillies , deseeded and finely chopped
1 onion , finely chopped
60g desiccated coconut
400g lamb mince
1 tbsp olive oil
1 onion , finely chopped
1 tsp grated ginger
1 tbsp garam masala
1 tsp turmeric
400g can chopped tomatoes
1 tbsp coconut yogurt
½ small pack coriander , roughly chopped
rice or naan, to serve

Steps:

  • Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.
  • Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.

Nutrition Facts : Calories 408 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.2 milligram of sodium

LAMB MEATBALL CURRY



Lamb Meatball Curry image

From Recipe+ and their mid week meal feature. They also suggested you could use balti or rogan josh curry paste instead of korma and use pumpkin in place of kumara/sweet potato. Serve with basmati rice and pappadums.

Provided by ImPat

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

500 g lamb mince (ground lamb)
1 garlic clove (minced)
1 tablespoon vegetable oil
1 brown onion (medium finely chopped)
1/2 cup korma paste (curry)
1 cup beef stock
400 g light coconut milk
500 g kumara (cut into 3cm pieces)
200 g green beans (trimmed and halved diagonally)

Steps:

  • Combine mince and garlic in a medium bowl and season with salt and pepper and mix well.
  • Roll level tablespoons of mince mixture into balls.
  • Heat oil in a large deep grying pan over high heat and add meatballs and cook and turn for about 5 minutes or until browned all over and remove from the pan.
  • Add onion to pan and cook and stir over moderate heat for 5 minutes or until soft and then add curry paste and cook and stir for 1 minute or until fragrant.
  • Stir in stock and coconut milk and bring to the boil and then add kumara and cover and cook over moderate heat for 10 minutes.
  • Return meatballs to pan and add beans and cook curry covered for 10-15 minutes or until kumara is tender and meatballs are cooked.
  • Spoon rice into shallow serving bowls and top with meatball curry and serve with the pappadums.

CURRIED LAMB MEATBALLS



Curried Lamb Meatballs image

I have been trying to duplicate a dish from my favorite Indian restaurant in Tucson, AZ. This is not it, close but not yet. It is, however, extremely tasty!

Provided by DesertChef

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 lb ground lamb
1 red pepper
1 yellow pepper
1 sweet onion
4 tablespoons butter
2 tablespoons sweet curry powder
1 (15 ounce) can tomato sauce
1 cup chopped spinach (fresh or frozen, thawed)
1 tablespoon cilantro, chopped
salt
pepper

Steps:

  • Salt and pepper the lamb, then mix and form into little balls.
  • Heat the olive oil in a skillet and start browning the meatballs.
  • Slice the peppers and onion thinly and add to the browning meatballs. Shake the pan or stir every so often to brown the meatballs all over.
  • When the meatballs are brown and the peppers and onions have softened slightly, add the butter and curry powder. Stir again and add the tomato sauce.
  • Stir again and cover with a lid, simmer for 10 to 15 minutes.
  • Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
  • Serve with steamed basmati rice.

MEATBALL CURRY



Meatball Curry image

Provided by Aarti Sequeira

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 pound ground beef
1 green serrano chile, minced
2 teaspoons minced fresh ginger
2 tablespoons minced fresh cilantro
Kosher salt
3 tablespoons coconut oil or canola oil
1/2 teaspoon brown or black mustard seeds
4 shallots, thinly sliced (about 1 cup)
5 cloves garlic, minced
1 (1-inch piece) ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 medium tomatoes, finely diced
1 (14-ounce can) full-fat coconut milk
Kosher salt
2 tablespoons minced fresh cilantro
2 teaspoons lime juice (about half a lime)
Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti.

Steps:

  • For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
  • For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
  • When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
  • Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
  • To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

LAMB MEATBALL CURRY



Lamb meatball curry image

This meal requires only a handful of ingredients. Use your favourite curry paste and combine with coconut and baby vegetables

Provided by Lucy Netherton

Categories     Main course

Time 40m

Number Of Ingredients 6

pack 12 lamb meatballs (approx 350g)
3 heaped tbsp curry paste (or gluten-free alternative)
400g can reduced-fat coconut milk
400g baby new potato , larger ones halved
pack baby mixed vegetables , such as baby corn, mangetout and sugar snap peas (approx 220g)
rice , to serve

Steps:

  • Heat a large pan or wok with a lid and brown the meatballs for about 5 mins, the fat from the lamb should stop them sticking, but add a splash of water if you need to. Stir in the curry paste, coconut milk and 1⁄2 a can of water, and bring it to a simmer.
  • Tip in the potatoes, then cover and cook for 20 mins. Add the rest of the vegetables and cook, uncovered, for about 3-4 mins more, or until the veg and potatoes are cooked to your liking. Check the seasoning and serve straight away with rice.

Nutrition Facts : Calories 363 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium

CURRIED LAMB MEATBALLS



Curried Lamb Meatballs image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

1 1/4 pounds ground lean lamb
2 tablespoons butter
1 1/4 cups finely chopped onions
2 teaspoons finely minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/3 cup finely chopped fresh coriander or parsley
1/2 cup fine fresh bread crumbs
1 egg, lightly beaten
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon curry powder
1 1/3 cups apples, peeled, cored, seeded and finely diced
1/2 cup finely diced peeled banana
1/4 cup canned crushed peeled tomatoes
1 1/2 cups fresh or canned chicken broth
1 bay leaf
1 tablespoon corn, peanut or vegetable oil

Steps:

  • Put the lamb in a mixing bowl.
  • Heat 1 tablespoon of the butter in a small skillet and add 1/2 cup of the onions and half of the garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and ground coriander and stir. Let cool briefly.
  • Scrape the onion mixture onto the lamb. Add the fresh coriander, bread crumbs, egg, salt and pepper. Blend well with the fingers. Shape the mixture into 20 round balls.
  • Heat the remaining tablespoon of butter in a saucepan and add the remaining 3/4 cup chopped onions, the remaining garlic and the curry powder. Cook, stirring, until the onions are wilted. Add the apples and banana and stir to blend.
  • Add the crushed tomatoes, chicken broth and bay leaf and bring to a boil. Let simmer 15 minutes. Remove the bay leaf and pour the mixture into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to a saucepan. Bring to a simmer.
  • Meanwhile, heat the oil in a heavy skillet and add the meatballs. It may be necessary to use two skillets or repeat the browning of the meatballs, half of them at a time. Turn the meatballs so that they brown evenly, about 5 minutes.
  • Add the meatballs to the sauce, cover and let simmer about 15 minutes.

Nutrition Facts : @context http, Calories 770, UnsaturatedFat 33 grams, Carbohydrate 20 grams, Fat 73 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 36 grams, Sodium 630 milligrams, Sugar 7 grams, TransFat 0 grams

GREEN CURRY LAMB BALLS



Green Curry Lamb Balls image

Lamb meatballs in a green curry coconut milk sauce. Serve over rice. Very simple to make.

Provided by Jon Steiner

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 5

½ pound ground lamb
½ cup bread crumbs
steak seasoning to taste
1 (10 ounce) can coconut milk
1 ½ tablespoons green curry paste

Steps:

  • In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
  • Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 12.6 g, Cholesterol 41.4 mg, Fat 31.4 g, Fiber 1.4 g, Protein 14.5 g, SaturatedFat 18.7 g, Sodium 248.9 mg, Sugar 0.8 g

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