American Lamb Meatballs in Fragrant Indian Curry Sauce

Recipe provided by | ANDREA SLONECKER

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Servings: 4


INGREDIENTS

1 pound ground American lamb

3/4 cup grated paneer cheese

2/3 cup chopped fresh mint, plus more for

garnish

1/4 cup dry breadcrumbs

1 large egg

2 teaspoon minced garlic

1 tablespoon minced ginger

3 teaspoon garam masala

Kosher salt

2 tablespoons butter

1 large yellow onion, thinly sliced

1/4 cup tomato paste

1/2 teaspoon medium chile powder, such as

Indian Kashmiri or New Mexican

1 teaspoon each ground turmeric and cumin

One 28-oz canned diced tomatoes, with juices

To serve: steamed basmati rice and chopped toasted almonds

DIRECTIONS

Preheat the broiler with a rack positioned about 4 inches from the heating element.

In a large bowl, mix together the lamb, paneer, half of the mint, breadcrumbs, egg, 1 tablespoon of the garlic, the ginger, 2 teaspoons of the garam masala, and 1 teaspoon salt. Roll the mixture into 16 meatballs. Arrange the meatballs on a baking sheet lined with aluminum foil. Broil the meatballs, turning occasionally, until nicely browned on all sides, about 10 minutes.

Heat the butter in a large heavy pot over medium heat. Add the onion, tomato paste, and chili powder and cook, stirring often, until tomato paste has darkened and onion is soft, 6 to 8 minutes. Add the remaining 1 tablespoon garlic, turmeric, and cumin, and cook, stirring often, until the bottom of the pot begins to brown, about 4 minutes. Add the tomatoes and 1 1/2 teaspoons salt, and stir to scrape the browned bits off the bottom of the pot. Add the meatballs and bring to a simmer. Cook at a gentle simmer until sauce the thickens, 8 to 10 minutes.

Stir in the remaining mint and garam masala. Serve the meatballs and sauce over rice with more mint and almonds to garnish.