Here is a curry you can make in under 30 minutes! Lamb is literally what we make most Sundays. This time H bought home ground lamb. It got me thinking, how can I make this extra delicious? I tried something new, and it tasted great. Give it a try.
I combined ground lamb with homemade bread crumbs, eggs, fresh coriander, pepper, onions, ginger garlic and green chilies, made meatballs, shallow fried them in oil until brown and threw in curry. You can actually have these meatballs as an appetizer, as they are already loaded with flavor, or you may add them into a curry. Either way, they will be finger lickin' good. It is so versatile.that it goes well on pasta, rice, quinoa or even have it with roti, naan or bread. Recipe follows.
For the meatballs:
- 2 lb ground lamb
- 2 cups homemade breadcrumbs
- 2 eggs
- 1 white onion, diced
- 1 red bell pepper, diced
- A handful of fresh coriander, chopped
- 1 tsp fresh ginger, finely chopped
- 1 tsp fresh garlic, finely chopped
- 1 tsp salt
- 1/2 tsp pepper powder
For the curry:
- 2 Tbsp oil
- 1 white onion, chopped
- 1 large tomato, chopped
- 1/2 cup cashew
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 tsp garlic paste
- 1/2 tsp ginger powder
- 1/2 tsp garam masala
Directions:
- Chop all the needed veggies, set aside.
- Pulse 2 bread slices in a processor to make bread crumbs. Set aside.
- In a large mixing bowl, add all the meatball ingredients together and combine well.
- Grease your hands and make meatballs the size of lemons.
- In a large shallow pan on medium heat, add oil.
- When the oil starts to shimmer, add the meatballs and let cook until browned, Gently turn it over and brown the other side as well.
- While the meatballs cook, in a mixer jar, add all the curry ingredients, and make a fine puree.
- Add more or less spice powder to suit your taste.
- Once the meatballs are cooked on both sides, pour in the puree over them and cook covered on medium for 15 minutes.
- Serve hot on pasta, rice, quinoa or even have it with roti, naan or bread. Enjoy!
