Recipe Provided By"Feasting at Home"
10 to 12 meatballs
- 1 pound ground American Lamb
- 2 garlic cloves, finely minced
- 1 shallot, finely minced, or 1/2 cup chopped onion
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 1 teaspoon dried mint, or 1 tablespoon fresh
- Olive oil, for searing
Indian Curry Sauce
- 2 tablespoons ghee, butter or olive oil
- 1 shallot, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated, or use paste
- 1 teaspoon fresh turmeric, grated, or 1/2 teaspoon ground turmeric
- 1 tablespoon garam masala spice
- 1 teaspoon fennel seeds
- 1 teaspoon dried fenugreek leaves (optional)
- 1 extra large tomato, finely diced, with juices
- 1 (13.5-ounce) can coconut milk (not lite), or 1-1/2 cups plain yogurt
- 2 teaspoons brown sugar, or coconut sugar
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon cayenne, more to taste
- Basmati rice, cauliflower rice or a bowl of baby spinach, for serving
Prepare rice according to package directions.
In a bowl, add American Lamb, garlic, shallot, salt, garam masala, and mint; mix well, using your hands. Using wet hands, form into 1-1/2-inch balls (about 10 meatballs) Heat a large skillet with oil; sear the lamb meatballs.
For the Indian Curry Sauce: In a skillet over medium heat, heat ghee. Add shallot; cook for 3 to 4 minutes. Add garlic and ginger; cook 2 more minutes. Add turmeric, garam masala, fennel, and fenugreek; stir. Add tomato and its juices; cook 1 minute. Add coconut milk; simmer gently for 3 to 4 minutes. Add sugar, salt, and cayenne. Adjust seasonings as needed.
Add lamb meatballs to Indian Curry Sauce, coating well. Simmer gently until the lamb meatballs are cooked through. Serve over your choice of rice, cauliflower rice, or baby spinach.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest