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Lamb Meatballs with Curry


Lamb Meatballs

  • 1 lb ground lamb
  • 2 garlic cloves, finely minced
  • 1 shallot, finely minced
  • 1 tsp kosher salt
  • 1 tsp garam masala
  • 1 tsp dried mint
  • 1 tbsp olive oil to cook

Indian Curry Sauce

  • 2 tbsp butter
  • 1 shallot, diced
  • 4 cloves garlic, finely minced
  • 2 tbsp fresh ginger, grated
  • 1/2 tsp ground turmeric
  • 1 tbsp garam masala
  • 1 tsp fennel seeds
  • 1 can diced tomato
  • 1 can coconut milk
  • 2 tsp brown sugar
  • 1/2 tsp kosher salt


Place ground lamb along with all of the other ingredients under that heading into a bowl and mix well using your hands. Using wet hands, form into 1 inch balls.

Heat a Dutch oven with olive oil. Sear the lamb meatballs until browned. Remove meatballs and set aside.

In the Dutch oven, heat 2 tbsp butter. Add shallot and sauté 2 minutes. Add garlic and ginger and cook another 2 minutes. Add the turmeric, garam masala, fennel speeds and the entire can of tomatoes. Cook 1 minutes. Add in the coconut milk and simmer for 3-4 minutes. Add the brown sugar and kosher salt as well as the lamb meatballs back into the sauce. Simmer another 10 minutes or until meatballs are cooked through.

Serve with basmati rice.

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