A lot of us are accustomed making meatballs with minced beef but I wanted to experiment with some minced lamb. 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:

1. 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
2. Using a 1/3 cup portion out minced lamb and form them into meatballs by hand
3. Place in a non stick frying pan on medium heat
4. Cover and allow to cook for 3 minutes
5. Turn and allow to cook on other side for 2 minutes

Method Curry Sauce:

1. Using the fond in the frying pan, add chopped onion and saute until tender or translucent
2. Add 1 tsp garlic paste and saute for 30 seconds
3. Add masala and turmeric and saute for 1 minute
4. Add tomatoes and allow liquid to de-glaze the pan, cook for 2 to 3 minutes
5. Add coconut milk and cook for another 3 minutes
6. Add fresh mint and salt to taste
7. Remove from heat and add to a blender
8. Pulse until smooth
9. Serve with meatballs and enjoy