Lamb Meatballs in Fragrant Indian Curry Sauce

American Lamb Meatballs in Fragrant Indian Curry Sauce provided by the American Lamb Board

Lamb Meatballs in Fragrant Indian Curry Sauce

Prep Time

15 minutes

Cook Time

45 minutes

Serves

4 people

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.

Ingredients

  • 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

Preparation

  • 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.

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