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.
- 1 lb. ground American Lamb
- 3/4 cup grated paneer cheese (optional)
- 2/3 cup chopped fresh mint, divided, plus more for garnish
- 1/4 cup dry breadcrumbs
- 1 large egg
- 2 tablespoons minced garlic, divided
- 1 tablespoon minced ginger, divided
- 3 teaspoons garam masala
- 2 1/2 teaspoons kosher salt, divided
- 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 ground turmeric
- 1 teaspoon cumin
- 1 (28-ounce) can diced tomatoes, with juices
- 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.