CURRIED LAMB MEATBALLS
I have been trying to duplicate a dish from my favorite Indian restaurant in Tucson, AZ. This is not it, close but not yet. It is, however, extremely tasty!
Provided by DesertChef
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper the lamb, then mix and form into little balls.
- Heat the olive oil in a skillet and start browning the meatballs.
- Slice the peppers and onion thinly and add to the browning meatballs. Shake the pan or stir every so often to brown the meatballs all over.
- When the meatballs are brown and the peppers and onions have softened slightly, add the butter and curry powder. Stir again and add the tomato sauce.
- Stir again and cover with a lid, simmer for 10 to 15 minutes.
- Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
- Serve with steamed basmati rice.
MASALA MEATBALL CURRY
Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce
Provided by Angela Boggiano
Categories Main course
Time 55m
Number Of Ingredients 13
Steps:
- Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
- Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
- Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
- Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
EASY INDIAN CURRIED LAMB
Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g
GREEN CURRY LAMB BALLS
Lamb meatballs in a green curry coconut milk sauce. Serve over rice. Very simple to make.
Provided by Jon Steiner
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
- Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 12.6 g, Cholesterol 41.4 mg, Fat 31.4 g, Fiber 1.4 g, Protein 14.5 g, SaturatedFat 18.7 g, Sodium 248.9 mg, Sugar 0.8 g
CURRIED LAMB MEATBALLS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the lamb in a mixing bowl.
- Heat 1 tablespoon of the butter in a small skillet and add 1/2 cup of the onions and half of the garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and ground coriander and stir. Let cool briefly.
- Scrape the onion mixture onto the lamb. Add the fresh coriander, bread crumbs, egg, salt and pepper. Blend well with the fingers. Shape the mixture into 20 round balls.
- Heat the remaining tablespoon of butter in a saucepan and add the remaining 3/4 cup chopped onions, the remaining garlic and the curry powder. Cook, stirring, until the onions are wilted. Add the apples and banana and stir to blend.
- Add the crushed tomatoes, chicken broth and bay leaf and bring to a boil. Let simmer 15 minutes. Remove the bay leaf and pour the mixture into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to a saucepan. Bring to a simmer.
- Meanwhile, heat the oil in a heavy skillet and add the meatballs. It may be necessary to use two skillets or repeat the browning of the meatballs, half of them at a time. Turn the meatballs so that they brown evenly, about 5 minutes.
- Add the meatballs to the sauce, cover and let simmer about 15 minutes.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 33 grams, Carbohydrate 20 grams, Fat 73 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 36 grams, Sodium 630 milligrams, Sugar 7 grams, TransFat 0 grams
LAMB MEATBALLS WITH SPICY TOMATO CREAM SAUCE
These flavorful meatballs are cooked with a spicy tomato cream sauce. It has a fairly nice kick to it without being over-spicy. Delicious served over rice. Would go well with a nice green veggie on the side! Reminds me of Swedish Meatballs, only better!
Provided by IHeartDogs
Categories Curries
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
- Roll the mixture into 1" meatballs.
- You should gat about 16 or so.
- In a large skillet, over medium-high heat, heat olive oil.
- Add meatballs and fry until browned on all sides.
- While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
- Remove meatballs from skillet, leaving drippings in the pan.
- Set aside.
- Reduce heat a little, and add the onion to the pan drippings and saute until softened.
- Add more oil if needed.
- Add the garlic and saute for 30 seconds.
- Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
- Cook for 1 minute, stirring constantly to combine.
- Add 1 cup of the chicken broth to the skillet.
- Stir well and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Add half and half, and cook for 3 minutes, stirring well to blend.
- Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
- Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
- Serve over rice.
Nutrition Facts : Calories 623.3, Fat 44.5, SaturatedFat 18.1, Cholesterol 198.3, Sodium 1278.1, Carbohydrate 24.8, Fiber 1.9, Sugar 7.8, Protein 29.8
NORTHERN INDIAN LAMB MEATBALLS
Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 18
Steps:
- Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.
- Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.
- Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.
- Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.
- Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.
LAMB MEATBALLS IN GREEN CURRY SAUCE
Provided by Rick Rodgers
Categories Lamb Super Bowl Dinner Lunch Meat Curry Party Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 19
Steps:
- 1. To make the meatballs, mix the ground lamb, bread crumbs, egg, cumin, garam masala, and salt together in a large bowl. Cover and refrigerate for at least 15 minutes or up to 4 hours.
- 2. To make the sauce, heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger, and chile and stir well. Open the can of coconut milk. Spoon out and measure 1/2 cup of the thick coconut milk that has risen to the top. Add to the saucepan with the cumin and garam masala. Cook until the onion mixture is softened and the coconut milk is reduced and looks oily, about 5 minutes. Add 1 cup water, the cilantro, tamarind concentrate, and remaining coconut milk (about 1 1/4 cups). Whisk well and bring to a simmer. Reduce the heat to medium-low and cook, whisking occasionally, until slightly reduced, about 10 minutes.
- 3. Using your hands rinsed under cold water, shape the meat mixture into 24 equal small meatballs. Transfer to a plate. Carefully add the meatballs to the simmering sauce and cover with the lid ajar. Simmer until the sauce is thickened and the meatballs are cooked through with no sign of pink, about 20 minutes. Season with salt. Serve hot.
INDIAN LAMB MEATBALLS WITH RED WINE
Given to me by a friend - posted for safekeeping. I haven't tried this yet. Guesstimated cooking time: about 1.5 hours (the recipe did not specify the time).
Provided by coconutty
Categories Curries
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the meatballs:.
- Finely chop one yellow onion and mix it into the lamb. Add the ground cumin and the raw egg; mix together well.
- Handlng the meat as little as possible, form 1 ½" meatballs.
- Prepare the sauce:.
- Chop the second onion while heating some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden - do not let it brown.
- Add curry powder, lower heat and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface,.
- Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves.
- When the meatballs are half cooked, add the ground coriander.
- When finished cooking, turn off heat and sprinkle a half tablespoon of garram masalla over the top of the stew. Cover and let sit for a while.
- Serve with basmati rice and mango chutney.
- NOTES:.
- A couple of optional ingredients to add at the end:.
- a little creme fraiche (not more than about 7 Tablespoons).
- halved hard-boiled eggs - tuck them into the bottom of the pot.
Nutrition Facts : Calories 503.8, Fat 36.9, SaturatedFat 15.8, Cholesterol 141.6, Sodium 109.6, Carbohydrate 9.2, Fiber 2.4, Sugar 3.6, Protein 27.7
LAMB MASALA MEATBALL CURRY
This meaty one-pot has a mouthwateringly rich and spicy sauce, makes up 2 of your 5-a-day and is freezable in the unlikely event you have leftovers!
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 16
Steps:
- Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.
- Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.
Nutrition Facts : Calories 408 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.2 milligram of sodium
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