Lamb Meatball Curry
adapted from Aarti Sequeira
![Lamb Meatball Curry](images/lamb_meatball_curry_01.jpg)
Favorite Comfort Indian Easy total time40 mins servings4 – 6 addedJune 2020
Meatballs
- 1 pound ground lamb
- (optional) ½ pound ground beef
- 1 green serrano chili pepper, finely minced
- 2 teaspoons fresh ginger, minced
- 2 tablespoons fresh cilantro, minced
- Kosher Salt
- Sauté the chili pepper briefly, to minimize the harsh flavor.
- In a large bowl, mix the ground lamb, ground beef, chili pepper, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. Don’t mix any more than this or you’ll end up with tough meatballs.
- Form into 1-inch meatballs.
Tips
- I sometimes find it easier to pre-cook the meatballs in the oven at 375°F until brown. Just be sure to keep as much of the juice that forms on the baking dish.
Curry
- 3 tablespoons coconut oil or canola oil
- ½ teaspoon brown or black mustard seeds
- 4 shallots, thinly sliced (about 1 cup)
- 5 cloves garlic, minced
- 1 (1-inch piece) ginger, peeled and minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 2 medium tomatoes, finely diced
- 14 ounces full-fat coconut milk
- ½ teaspoon Kosher salt
- 2 tablespoons minced fresh cilantro
- 2 teaspoons lime juice (about half a lime)
- In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don’t get popping seeds all over you.
- When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
- Add the coconut milk, ½ cup of water, ½ teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
- To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning.
Tips
- Serve over rice, with Indian bread (naan or chapati) or over spaghetti!