Best Lamb Meatballs In Green Curry Sauce Recipes

LAMB MEATBALLS WITH INDIAN CURRY SAUCE

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.

LAMB MEATBALLS IN GREEN CURRY SAUCE

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.

GREEN CURRY LAMB BALLS

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.

LAMB MASALA MEATBALL CURRY

Steps:

• Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.
• Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.

CURRIED LAMB MEATBALLS

Steps:

• Put the lamb in a mixing bowl.
• Heat 1 tablespoon of the butter in a small skillet and add 1/2 cup of the onions and half of the garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and ground coriander and stir. Let cool briefly.
• Scrape the onion mixture onto the lamb. Add the fresh coriander, bread crumbs, egg, salt and pepper. Blend well with the fingers. Shape the mixture into 20 round balls.
• Heat the remaining tablespoon of butter in a saucepan and add the remaining 3/4 cup chopped onions, the remaining garlic and the curry powder. Cook, stirring, until the onions are wilted. Add the apples and banana and stir to blend.
• Add the crushed tomatoes, chicken broth and bay leaf and bring to a boil. Let simmer 15 minutes. Remove the bay leaf and pour the mixture into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to a saucepan. Bring to a simmer.
• Meanwhile, heat the oil in a heavy skillet and add the meatballs. It may be necessary to use two skillets or repeat the browning of the meatballs, half of them at a time. Turn the meatballs so that they brown evenly, about 5 minutes.
• Add the meatballs to the sauce, cover and let simmer about 15 minutes.

CURRIED LAMB MEATBALLS

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.