LAMB MEATBALLS WITH INDIAN CURRY SAUCE
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
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
GUEST CONTRIBUTOR
There's nothing more comforting than the fragrant heat of a traditional Indian Curry Sauce poured generously over freshly prepared American Lamb Meatballs. Perfect on a chilly evening when you're looking to spice things up! This recipe and image provided by the American Lamb Board.
Provided by By Guest Contributor | February 20, 2018 5:55 pm
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- 1 In a large bowl, mix together the lamb, paneer, half of the mint, bread crumbs, egg, 1 tablespoon garlic, ginger, 2 teaspoons garam masala and 1 teaspoon salt. 2 Roll the mixture into 16 meatballs; arrange meatballs on a baking sheet lined with aluminum foil. 3 Broil the meatballs about 4 inches from the heating element, turning occasionally, until nicely browned on all sides, about 10 minutes. 4 In a large heavy pot, heat the butter over medium heat. Add onion, tomato paste and chili powder; cook, stirring often, until tomato paste has darkened and onion is soft, 6 to 8 minutes. 5 Add remaining garlic, turmeric, and cumin; cook, stirring often, until the bottom of the pot begins to brown, about 4 minutes. 6 Add tomatoes and 1-1/2 teaspoons salt; stir to scrape the browned bits off the bottom of the pot. 7 Add the meatballs; bring to a simmer. Cook at a gentle simmer until sauce the thickens, 8 to 10 minutes. 8 Stir in remaining mint and garam masala. Serve the meatballs and sauce over rice with mint and almonds to garnish.
LAMB MEATBALLS IN GREEN CURRY SAUCE
Provided by Rick Rodgers
Categories Lamb Super Bowl Dinner Lunch Meat Curry Party Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 19
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.
LAMB MASALA MEATBALL CURRY
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
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
NORTHERN INDIAN LAMB MEATBALLS
Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 18
Steps:
- Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.
- Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.
- Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.
- Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.
- Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.
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