GREEN CURRY LAMB BALLS
Lamb meatballs in a green curry coconut milk sauce. Serve over rice. Very simple to make.
Provided by Jon Steiner
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
- Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 12.6 g, Cholesterol 41.4 mg, Fat 31.4 g, Fiber 1.4 g, Protein 14.5 g, SaturatedFat 18.7 g, Sodium 248.9 mg, Sugar 0.8 g
CURRIED LAMB MEATBALLS
I have been trying to duplicate a dish from my favorite Indian restaurant in Tucson, AZ. This is not it, close but not yet. It is, however, extremely tasty!
Provided by DesertChef
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper the lamb, then mix and form into little balls.
- Heat the olive oil in a skillet and start browning the meatballs.
- Slice the peppers and onion thinly and add to the browning meatballs. Shake the pan or stir every so often to brown the meatballs all over.
- When the meatballs are brown and the peppers and onions have softened slightly, add the butter and curry powder. Stir again and add the tomato sauce.
- Stir again and cover with a lid, simmer for 10 to 15 minutes.
- Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
- Serve with steamed basmati rice.
LAMB MEATBALLS IN GREEN CURRY SAUCE
Provided by Rick Rodgers
Categories Lamb Super Bowl Dinner Lunch Meat Curry Party Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 19
Steps:
- 1. To make the meatballs, mix the ground lamb, bread crumbs, egg, cumin, garam masala, and salt together in a large bowl. Cover and refrigerate for at least 15 minutes or up to 4 hours.
- 2. To make the sauce, heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger, and chile and stir well. Open the can of coconut milk. Spoon out and measure 1/2 cup of the thick coconut milk that has risen to the top. Add to the saucepan with the cumin and garam masala. Cook until the onion mixture is softened and the coconut milk is reduced and looks oily, about 5 minutes. Add 1 cup water, the cilantro, tamarind concentrate, and remaining coconut milk (about 1 1/4 cups). Whisk well and bring to a simmer. Reduce the heat to medium-low and cook, whisking occasionally, until slightly reduced, about 10 minutes.
- 3. Using your hands rinsed under cold water, shape the meat mixture into 24 equal small meatballs. Transfer to a plate. Carefully add the meatballs to the simmering sauce and cover with the lid ajar. Simmer until the sauce is thickened and the meatballs are cooked through with no sign of pink, about 20 minutes. Season with salt. Serve hot.
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