Lamb Meatballs With Indian Curry Sauce Recipes

LAMB MEATBALLS IN GREEN CURRY SAUCE

Steps:

• 1. To make the meatballs, mix the ground lamb, bread crumbs, egg, cumin, garam masala, and salt together in a large bowl. Cover and refrigerate for at least 15 minutes or up to 4 hours.
• 2. To make the sauce, heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger, and chile and stir well. Open the can of coconut milk. Spoon out and measure 1/2 cup of the thick coconut milk that has risen to the top. Add to the saucepan with the cumin and garam masala. Cook until the onion mixture is softened and the coconut milk is reduced and looks oily, about 5 minutes. Add 1 cup water, the cilantro, tamarind concentrate, and remaining coconut milk (about 1 1/4 cups). Whisk well and bring to a simmer. Reduce the heat to medium-low and cook, whisking occasionally, until slightly reduced, about 10 minutes.
• 3. Using your hands rinsed under cold water, shape the meat mixture into 24 equal small meatballs. Transfer to a plate. Carefully add the meatballs to the simmering sauce and cover with the lid ajar. Simmer until the sauce is thickened and the meatballs are cooked through with no sign of pink, about 20 minutes. Season with salt. Serve hot.

CURRIED LAMB MEATBALLS

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.

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.