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Bathed in an aromatic coconut curry, these lamb meatballs are seasoned with garam masala and best served atop a bowl of warm basmati rice.
Fragrant Lamb Meatballs Stewed in Curry
For the meatballs:
1 pound ground lamb
2 garlic cloves, finely minced
1 shallot, finely minced
1 teaspoon kosher salt
1 teaspoon garam masala
1 teaspoon dried mint (or 1 tablespoon fresh)
For the Curry:
2 tablespoons ghee
1 shallot, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, grated or paste
1 teaspoon fresh turmeric, grated (or ½ teaspoon ground)
1 tablespoon garam masala
1 teaspoon fennel seeds
2 teaspoons dried fenugreek leaves
1 extra-large tomato, finely diced
1 13.5-oz coconut milk (or substitute with 1 1/2 cups plain yogurt)
2 teaspoon brown sugar (or coconut sugar)
1⁄2 teaspoon salt, more to taste
1⁄4-1⁄2 teaspoon cayenne, more to taste
Add ground lamb, shallot, garlic, salt, garam masala, and mint in a bowl and mix well using your hands. Wet your hands with water and form the lamb into 1 1/2-inch wide balls (about 10 meatballs). Heat a large skillet and add ghee. Begin searing the lamb meatballs.
While the meatballs are browning, start your curry by heating ghee in a separate skillet over medium heat. Add shallot and cook for 3-4 minutes. Add garlic and ginger and cook for two more minutes. (Don’t forget to keep checking and turning the meatballs.) Add all the spices, then add the tomato and its juices. Cook for 1 minute.
Pour in the coconut milk and simmer gently for 3-4 minutes before adding sugar, salt, and cayenne. Taste and adjust salt and heat.
Add the browned lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through, about 10 minutes. Serve over rice, cauliflower rice, or baby spinach.