Best Northern Indian Lamb Meatballs Recipes

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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

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

NORTHERN INDIAN LAMB MEATBALLS



Northern Indian Lamb Meatballs image

Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 18

2 small garlic cloves
1 piece (1 inch) peeled fresh ginger, sliced
2 tablespoons vegetable oil
1 large onion, finely chopped
1/2 teaspoon ground turmeric
3/4 teaspoon cayenne pepper
2 tablespoons plus 1 teaspoon ground coriander
1 can (8 ounces) plain tomato sauce
1 dried bay leaf
Coarse salt
12 ounces ground lamb
1 cup fine fresh breadcrumbs
1/3 cup finely chopped fresh cilantro
1 large egg
6 prunes, quartered
1/2 teaspoon garam masala
Pickled vegetables, for serving
Indian flatbread, for serving

Steps:

  • Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.
  • Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.
  • Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.
  • Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.
  • Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.

LAMB MEATBALLS WITH SPICED TOMATO SAUCE



Lamb Meatballs With Spiced Tomato Sauce image

Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ''The A.O.C. Cookbook'' (2013), devoted to that restaurant's food. A version of the dish was later introduced to the menu of her children's school. It can be cooked in an hour's time, not all of it busy, and served with pita or plain pasta, bulgur or couscous.

Provided by Sam Sifton

Categories     brunch, dinner, lunch, weekday, sauces and gravies, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 27

1 medium onion, peeled and finely diced
¼ cup heavy cream
2 egg yolks, extra-large
½ teaspoon ground cinnamon
1 teaspoon ground cumin
Pinch red-pepper flakes
Pinch cayenne pepper, or to taste
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1 cup bread crumbs
¼ cup chopped parsley
1 28-ounce can whole tomatoes
3 tablespoons extra-virgin olive oil
1 small sprig rosemary
Red-pepper flakes to taste
1 medium onion, peeled and diced
½ teaspoon fresh thyme leaves
½ teaspoon ground cumin
Pinch ground cinnamon
Pinch cayenne pepper
1 bay leaf
½ teaspoon white sugar
¼ cup orange juice
1 3-inch strip of orange peel, pith removed
Kosher salt and freshly ground black pepper to taste
4 ounces feta cheese, crumbled
2 tablespoons thinly sliced mint leaves

Steps:

  • Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
  • Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
  • Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
  • Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
  • Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
  • Top with crumbled feta and scattered mint.

LAMB MASALA MEATBALL CURRY



Lamb masala meatball curry image

This meaty one-pot has a mouthwateringly rich and spicy sauce, makes up 2 of your 5-a-day and is freezable in the unlikely event you have leftovers!

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 16

1 tbsp fennel seed , toasted
2 garlic cloves , finely grated
thumb-sized piece ginger , finely grated
2 green chillies , deseeded and finely chopped
1 onion , finely chopped
60g desiccated coconut
400g lamb mince
1 tbsp olive oil
1 onion , finely chopped
1 tsp grated ginger
1 tbsp garam masala
1 tsp turmeric
400g can chopped tomatoes
1 tbsp coconut yogurt
½ small pack coriander , roughly chopped
rice or naan, to serve

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.

Nutrition Facts : Calories 408 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.2 milligram of sodium

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