Lamb Meatballs Recipe

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Feasting at home

Total Time

50 minutes

Prep Time

15 minutes

Cook Time

35 minutes

Rating

(49)

Ingredients

12 servings

1 lb ground American lamb
2 garlic cloves, finely minced
1 shallot, finely minced ( or sub ½ cup chopped onion)
1 teaspoon kosher salt
1 teaspoon garam masala
1 teaspoon dried mint ( or 1 tablespoon fresh)
2 tablespoons ghee, butter or olive oil
1 shallot, diced
4 cloves garlic- minced
2 tablespoons fresh ginger, grated or use paste
1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric)
1 tablespoon garam masala spice
1 teaspoon fennel seeds
2 teaspoons dried fenugreek leaves ( optional, but really good- elevates the dish )
1 extra large tomato, finely diced, with juices (about 1 cup diced tomatoes)
1 13.5 oz coconut milk (not lite)
2 teaspoons brown sugar ( or coconut sugar or alternative )
½ teaspoon salt, more to taste
¼-½ tsp cayenne, more to taste

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Preparation

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Step 1

Start the rice if making.

Step 2

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)

Step 3

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)

Step 4

At the same time you could start the sauce ( or wait and use the same pan).

Step 5

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.

Step 6

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.