Best Indian Lamb Meatballs With Red Wine Recipes

LAMB MEATBALLS WITH INDIAN CURRY SAUCE

Lamb Meatballs with Indian Curry Sauce image

Lamb Meatballs with Indian Curry Sauce- a simple easy dinner that is full of flavor! Gluten-free, Keto and Paleo! Serve it over rice, cauliflower rice or a big bowl of spinach!

Provided by Sylvia Fountaine

Categories Main

Time 50m

Number Of Ingredients 19

Ingredients

1 lb ground American lamb
2 garlic cloves, finely minced
1 shallot, finely minced ( or sub ½ cup chopped onion)
1 teaspoon kosher salt
1 teaspoon garam masala
1 teaspoon dried mint ( or 1 tablespoon fresh)
2 tablespoons ghee, butter or olive oil
1 shallot, diced
4 cloves garlic- minced
2 tablespoons fresh ginger, grated or use paste
1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric)
1 tablespoon garam masala spice
1 teaspoon fennel seeds
2 teaspoons dried fenugreek leaves ( optional, but really good- elevates the dish )
1 extra large tomato, finely diced, with juices
1 13.5 oz coconut milk (not lite)
2 teaspoons brown sugar ( or coconut sugar or alternative )
½ teaspoon salt, more to taste
¼-½ tsp cayenne, more to taste

Steps:

Start the rice if making.
Place ground lamb, shallot, garlic, salt, garam masala and mint in a bowl and mix well, using your hands. Using wet hands, form into 1 ½ inch wide balls. ( about 10 meatballs)
Heat a large skillet with olive oil. Begin searing the lamb meatballs, until most sides are nicely browned, about 10 minutes. ( You can finish cooking them through in the sauce, so just brown them at this point)
At the same time you could start the sauce ( or wait and use the same pan).
Heat ghee in a skillet over medium heat. Add shallot and cook 3-4 minutes. Add garlic and ginger and cook two more minutes. Add all the spices and then the tomato and its juices. Cook 1 minutes. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt and cayenne. Taste and adjust salt and heat.
Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through ( 5-10 minutes). Serve over your choice of rice, cauliflower rice, or baby spinach.

Nutrition Facts : Calories 436 calories, Sugar 4.6 g, Sodium 944.3 mg, Fat 36.9 g, SaturatedFat 18.7 g, TransFat 0 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 17.2 g, Cholesterol 66.3 mg

INDIAN LAMB MEATBALLS WITH RED WINE

Indian Lamb Meatballs With Red Wine image

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

Ingredients

2 lbs ground lamb
2 yellow onions
1 1/2 teaspoons ground cumin
1 egg, lightly beaten
oil
4 garlic cloves, peeled but left whole
1 (14 1/2 ounce) can diced tomatoes or 2 -3 fresh tomatoes, diced
3/4 cup plus 2 tablespoons red wine
1 tablespoon ground coriander
1 1/2 tablespoons curry powder
salt
1 1/2 teaspoons garam masala (optional)

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.