Lamb Meatballs in Curry Sauce
A lot of us are accustomed making meatballs with minced beef but I wanted to experiment with some minced lamb to make Lamb Meatballs with a Curry Sauce. In this recipe I’m using some of the tried and tested flavors for lamb like rosemary and mint but also incorporating a hint of local with pimento.
yield: 20 meatballs
Ingredients:
1 1/2 pounds minced lamb
3 tbsp garlic paste (approx 8 cloves of garlic)
1 onion
8 tomatoes peeled and chopped
1 tbsp paprika
3 sprigs rosemary
15 mint leaves
1 tbsp Masala
1 tsp Turmeric
Salt and black pepper to taste
Method Lamb Meatballs:
Combine 2 tablespoons of garlic, paprika, rosemary, chopped mint, salt and black pepper to minced lamb and allow to marinate for at least 1 hour
Using a 1/3 cup portion out minced lamb and form them into meatballs by hand
Place in a non stick frying pan on medium heat
Cover and allow to cook for 3 minutes
Turn and allow to cook on other side for 2 minutes
Method Curry Sauce:
Using the fond in the frying pan, add chopped onion and saute until tender or translucent
Add 1 tsp garlic paste and saute for 30 seconds
Add masala and turmeric and saute for 1 minute
Add tomatoes and allow liquid to de-glaze the pan, cook for 2 to 3 minutes
Add coconut milk and cook for another 3 minutes
Add fresh mint and salt to taste
Remove from heat and add to a blender
Pulse until smooth
Serve with meatballs and enjoy
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