Recipe provided by | FEASTING AT HOME
Servings: 10-12 Meatballs Preparation Time: 15 minutes Cook time: 35 minutes
INGREDIENTS
Lamb Meatballs
1 pound 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)
Indian Curry Sauce
2 tablespoons ghee, butter or olive oil
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
1 teaspoon dried fenugreek leaves ( optional, but good! )
1 extra large tomato, finely diced, with juices
1 13.5 oz coconut milk (not lite) or sub 1 ½ cups plain yogurt
2 teaspoons brown sugar ( or coconut sugar or alternative )
1/2 teaspoon salt, more to taste
1/4 tsp cayenne, more to taste
Serve over basmati rice, cauliflower rice or a bowl of baby spinach.
DIRECTIONS
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.
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. Serve over your choice of rice, cauliflower rice, or baby spinach.
