Recipe provided by | Executive Chef Aran Essig

Servings: 25

INGREDIENTS

6 pounds ground American Lamb

4 eggs, beaten

1 cup heavy cream 

3 cups bread crumbs

12 ounces onion, small dice

1-1/2 tablespoons ginger, grated

3 tablespoons garlic, minced

2 tablespoons  parsley, chopped

1 tablespoon  cumin

1 teaspoon Allspice

1 tablespoon cinnamon

2 teaspoons black pepper

3 teaspoons salt

1/2 teaspoon ground nutmeg

3 pints sauce tomato curry (recipe follows)

Sauce Tomato Curry:

1/4 cup Canola olive oil blend

1 pound Onion, chopped

4-1/4 ounces garlic, chopped

1 tablespoon turmeric    

1 tablespoon cumin

2 tablespoons cinnamon

2 tablespoons ginger

2 teaspoons cayenne pepper

1 tablespoon paprika

2 pounds tomato puree

2 teaspoons cilantro, chopped

2 cups water

1 cup  yogurt, fresh plain

1 cup  heavy cream

1 teaspoon salt

DIRECTIONS

METHOD:

In a bowl, combine eggs and cream; mix with bread crumbs.  Refrigerate 1 hour.

In a separate bowl, mix lamb, onion, ginger, garlic, parsley, cumin, allspice, cinnamon, pepper, salt and nutmeg together; knead well.  Add in egg mixture; knead well. Refrigerate for 1 hour.

Form the mixture into 2-ounce balls; place on a sheet tray.  Bake at 325°F to an internal temperature of 155°F.

For the Sauce Tomato Curry:  In a stockpot, heat the oil. Add onion; sauté until translucent.  Add garlic, turmeric, cumin, cinnamon, ginger, pepper and paprika; sauté briefly.  Add tomato puree; simmer until the tomato puree reduces to half of its volume. The tomato reduction should be thick and have begun to stick to the bottom of the pan but should not scorch.

Place the mixture in a blender; puree until smooth.  Return to the pan; stir in cilantro. Add water to reconstitute; bring to a simmer.  Add cream and yogurt. Season with salt; adjust seasoning as desired.

To serve:  Toss the cooked meatballs with the sauce.

Recipe and image provided by the American Lamb Board