Lamb Meatballs

(3)


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Servings: 2-4
READY IN
40mins
Ingredients
  • 1⁄2 lb ground lamb
  • 1⁄4 cup unseasoned breadcrumbs
  • 1 egg
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon garam masala
  • 1 tablespoon olive oil
  • 1⁄2 cup diced tomato
  • 1⁄4 cup chopped onion
  • 1 clove garlic
  • 1⁄2 teaspoon curry powder
  • 1⁄4 teaspoon cayenne pepper
  • 2 teaspoons sugar
  • 1 1⁄4 cups chicken broth
  • 1⁄2 cup half-and-half
  • 1 tablespoon flour
Directions
  • 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.
 

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