2-3 lb ground lamb
8 garlic cloves, finely minced
1 onion, finely minced
1 Tablespoon salt
1 tablespoon garam masala
1 tablespoon ground cumin
2 teaspoons curry powder
1 teaspoon dried mint ( or 1 tablespoon fresh)
Indian Curry Sauce
2 tablespoons ghee, butter or olive oil
1 onion, diced
4 cloves garlic- minced
2 tablespoons fresh ginger, grated or diced fine
1 Tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric)
2 tablespoon garam masala spice
1 teaspoon fennel
2 teaspoons dried fenugreek seeds
1 14.5 oz. can diced tomatoes
1 14.5 oz. can tomato sauce
1 14.5 oz can coconut milk (not lite) or
sub 1 ½ cups plain yogurt or 1.5- 2 cups heavy cream
2 teaspoons brown sugar (or coconut sugar or alternative )
Salt to taste
2 teaspoons regular paprika (optional)
¼-½ tsp cayenne or fresh chilis, more to taste for spice
Cilantro and additional paprika for garnishing
Serve over basmati rice, cauliflower rice or a bowl of baby spinach.
-Start the rice if making.
MEATBALLS: Place ground lamb, onion, garlic, salt, all spices, and mint in a bowl and mix well, using your hands. Using wet hands, form into 1 ½ inch wide balls.
-Heat a large skillet with ghee or oil. Begin searing the lamb meatballs.
-Remove meatballs when all sides are seared and set them aside.
SAUCE: Heat ghee or oil in a large skillet or pot over medium heat. Add onion and cook 3-4 minutes. Add garlic and ginger and cook two more minutes. Add all the spices and then the diced tomatoes and tomato sauce. Heat through. Add the coconut milk (yogurt or heavy cream) and simmer gently for 3-4 minutes. Add the sugar, salt, paprika and cayenne. Taste and adjust salt and heat.
-Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through. Serve over your choice of rice, cauliflower rice or baby spinach.
-Garnish with chopped cilantro and a sprinkling of paprika
Indian Spiced Lamb Meatballs in Masala