Lamb Masala Meatballs Recipe By Tasty Recipes

LAMB MEATBALLS WITH INDIAN CURRY SAUCE

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.

LAMB MASALA MEATBALL CURRY

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.

MASALA MEATBALL CURRY

Steps:

• Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
• Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
• Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
• Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.