Lamb Meatballs in Fragrant Curry Sauce
Juicy lamb meatballs simmer in a rich, aromatic curry sauce infused with warm spices and coconut milk for deep, comforting flavor. Served over rice or flatbread, it’s a satisfying dish that’s perfect for cozy dinners or weeknight meals.
| Serving Size | 4 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 30 mins. |
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 bread crumbs
- 1 large egg
- 2 tablespoon 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
- 1 teaspoon each ground turmeric and cumin
- 28 ounces diced tomatoes, with juices
Preparation
- Preheat the broiler with a rack positioned about 4” from the heating element.
- 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. 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 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.
Lamb Meatballs in Fragrant Curry Sauce
Juicy lamb meatballs simmer in a rich, aromatic curry sauce infused with warm spices and coconut milk for deep, comforting flavor. Served over rice or flatbread, it’s a satisfying dish that’s perfect for cozy dinners or weeknight meals.
4
Prep: 20 mins.
Cook: 30 mins.
Preparation
- Preheat the broiler with a rack positioned about 4” from the heating element.
- 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. 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 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.
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 bread crumbs
- 1 large egg
- 2 tablespoon 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
- 1 teaspoon each ground turmeric and cumin
- 28 ounces diced tomatoes, with juices
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