Lamb Meatballs With Indian Curry Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GUEST CONTRIBUTOR



Guest Contributor image

There's nothing more comforting than the fragrant heat of a traditional Indian Curry Sauce poured generously over freshly prepared American Lamb Meatballs. Perfect on a chilly evening when you're looking to spice things up! This recipe and image provided by the American Lamb Board.

Provided by By Guest Contributor | February 20, 2018 5:55 pm

Time 1h

Yield 4

Number Of Ingredients 16

1 lb. ground American Lamb
3/4 cup grated paneer cheese (optional)
2/3 cup chopped fresh mint, divided, plus more for garnish
1/4 cup dry breadcrumbs
1 large egg
2 tablespoons minced garlic, divided
1 tablespoon minced ginger, divided
3 teaspoons garam masala
2 1/2 teaspoons kosher salt, divided
2 tablespoons butter
1 large yellow onion, thinly sliced
1/4 cup tomato paste
1/2 teaspoon medium Chile powder, such as Indian Kashmiri or New Mexican
1 teaspoon ground turmeric
1 teaspoon cumin
1 (28-ounce) can diced tomatoes, with juices

Steps:

  • 1 In a large bowl, mix together the lamb, paneer, half of the mint, bread crumbs, egg, 1 tablespoon garlic, ginger, 2 teaspoons garam masala and 1 teaspoon salt. 2 Roll the mixture into 16 meatballs; arrange meatballs on a baking sheet lined with aluminum foil. 3 Broil the meatballs about 4 inches from the heating element, turning occasionally, until nicely browned on all sides, about 10 minutes. 4 In a large heavy pot, heat the butter over medium heat. Add onion, tomato paste and chili powder; cook, stirring often, until tomato paste has darkened and onion is soft, 6 to 8 minutes. 5 Add remaining garlic, turmeric, and cumin; cook, stirring often, until the bottom of the pot begins to brown, about 4 minutes. 6 Add tomatoes and 1-1/2 teaspoons salt; stir to scrape the browned bits off the bottom of the pot. 7 Add the meatballs; bring to a simmer. Cook at a gentle simmer until sauce the thickens, 8 to 10 minutes. 8 Stir in remaining mint and garam masala. Serve the meatballs and sauce over rice with mint and almonds to garnish.

LAMB MEATBALLS IN GREEN CURRY SAUCE



Lamb Meatballs in Green Curry Sauce image

Provided by Rick Rodgers

Categories     Lamb     Super Bowl     Dinner     Lunch     Meat     Curry     Party     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 19

Green curry sauce
1 tablespoon vegetable oil
1 medium yellow onion, chopped
4 cloves garlic, minced
2 tablespoons peeled and minced fresh ginger
1 jalapeño or serrano chile, seeded and minced
1 (13 1/2-ounce) can coconut milk (do not shake)
1 teaspoon ground cumin
1/2 teaspoon garam masala
1 cup packed chopped cilantro leaves
1 teaspoon tamarind concentrate (sold at Indian grocers) or fresh lemon juice
Kosher salt
Lamb meatballs
1 pound ground lamb
1/2 cup fresh bread crumbs
1 large egg, beaten
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon kosher salt

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.

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 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

MASALA MEATBALL CURRY



Masala meatball curry image

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Provided by Angela Boggiano

Categories     Main course

Time 55m

Number Of Ingredients 13

2 garlic cloves
1 red chilli , deseeded
1 thick slice white bread
small pack mint leaves, reserving some to serve
400g lamb mince
1 egg , lightly beaten
1 tbsp vegetable oil
1 large onion , roughly chopped
1 tbsp masala curry paste
400g can chopped tomato
400ml lamb stock
100g baby spinach leaves
cooked basmati rice and cucumber & mint raita, to serve (optional)

Steps:

  • Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
  • Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
  • Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
  • Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium

More about "lamb meatballs with indian curry sauce recipes"

DELHI-STYLE LAMB MEATBALL CURRY RECIPE | SAVEUR
delhi-style-lamb-meatball-curry-recipe-saveur image
Web Sep 14, 2022 Add the coriander, aniseed, cumin seeds, Kashmiri chile, and nigella seeds and cook for 1 minute more. Remove from the heat. …
From saveur.com
Servings 4
Total Time 1 hr 30 mins


MEATBALLS IN SPICY CURRY RECIPE - FROM A CHEF'S KITCHEN
meatballs-in-spicy-curry-recipe-from-a-chefs-kitchen image
Web Dec 4, 2016 Meatballs Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil and spray with cooking spray. Heat coconut oil over medium-high heat in a large saute pan. Add onion and cook 8-10 …
From fromachefskitchen.com


INDIAN KOFTA CURRY (MEATBALL CURRY) - VIKALINKA
indian-kofta-curry-meatball-curry-vikalinka image
Web Jan 21, 2021 Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up …
From vikalinka.com


KOFTA CURRY RECIPE (INDIAN MEATBALLS IN SAUCE)
kofta-curry-recipe-indian-meatballs-in-sauce image
Web Jul 12, 2020 Indian kofta curry in a thick sauce made with ground lamb, onions, yogurt, chickpea flour and lots of spices. Serve these curried meatballs with hot, fresh whole wheat naan for a delightful meal that will …
From indianambrosia.com


LAMB MEATBALL CURRY WITH COCONUT GRAVY - SEARCHING …
lamb-meatball-curry-with-coconut-gravy-searching image
Web Jun 8, 2017 For the Meatballs 500 g lamb minced 1 egg 1 teaspoon garam masala 1 tablespoon finely chopped ginger or easy ginger 3 cloves garlic crushed 2 tablespoon chopped fresh coriander ½ medium onion …
From searchingforspice.com


16 BEST LAMB CURRY RECIPES - IZZYCOOKING
Web Nov 18, 2022 Instructions. Heat oil in a large skillet over medium heat. Add onions, bay leaves, cloves, and peppercorns. Stir for 8 to 10 minutes. Add lamb, ginger, garlic, cardamom, cinnamon, turmeric, coriander, garam masala, and salt. Stir and cook for another 8 to 10 minutes. Pour in water and tomato puree and allow the mixture to simmer over …
From izzycooking.com


OVEN-ROASTED LAMB CHOPS WITH INDIAN CURRY SAUCE
Web Feb 15, 2017 Place lamb in the hot oven, roast 10 minutes, flip, cook 10 more minutes, then flip once more and broil for a couple minutes if you like a crispy crust. Be careful not to burn while broiling. Remove lamb from oven. Let rest 5-10 minutes, then slice and plate or platter over top the fenugreek sauce. Sprinkle with fresh cilantro, toasted fennel ...
From feastingathome.com


INDIAN MEATBALL CURRY | RECIPE | SIMPLY BEEF & LAMB
Web Transfer to an airtight container, cover and leave in the fridge for a couple of hours or overnight to marinate. This helps the flavours to infuse. Shape the mixture into 20 walnut sized balls. Wetting your fingers and palms with water helps. To make the meatball curry; heat the oil in a pan, then add the whole spices.
From simplybeefandlamb.co.uk


ONE PAN LAMB MEATBALL CURRY - LARDER LOVE
Web Fry the onion in the pan with the juices from the lamb meatballs for a few minutes then add the garlic. Add the Masala curry paste and the tinned tomatoes and stir well and simmer for 5 minutes. Add your meatballs to the curry tomato sauce and either cook on the hob for about 15 minutes or pop this into the oven to cook for the same amount of time.
From larderlove.com


MEATBALL CURRY RECIPE - BBC FOOD
Web Mix the beef mince, garlic, half of the onion, pepper, garam masala and egg together in a bowl. Using your hands, shape the meat mixture into 24 balls. Preheat the grill to hot. Line the bottom of...
From bbc.co.uk


INDIAN-INSPIRED MEATBALL CURRY (KOFTA CURRY) — ZESTFUL KITCHEN
Web Mar 1, 2022 Instructions. Heat 1 tablespoon oil in a large sauté pan over medium. Add cardamom, cinnamon and cloves; cook 30 seconds. Add onion and 1 teaspoon kosher salt and cook, stirring frequently, until starting to soften, 4 minutes. Add garlic, ginger, and serrano; cook 2 minutes. Stir in tomato and cook 1 minute.
From zestfulkitchen.com


INDIAN MEATBALL CURRY - GROUND BEEF BALLS IN CURRY SAUCE - VEENA …
Web Dec 4, 2012 Meatballs - Open the pan and gently drop the meatballs, one at a time. Shake the pan so the meatballs sink into the sauce. Cover the pan again and simmer on medium-low for 10 minutes. Garnish - Add the cilantro. Stir to combine. Taste and adjust seasoning. If necessary, add a little water for gravy.
From veenaazmanov.com


GIANT MADRAS-SPICED MEATBALLS | JAMIE OLIVER RECIPES
Web Preheat the oven to 200°C/400°F/gas 6. Rub a 25cm x 35cm roasting tray with a little olive oil. Drain the lentils well, then scrunch with the mince, curry paste and a pinch of sea salt and black pepper until really well mixed.
From jamieoliver.com


INDIAN LAMB MEATBALLS IN CURRY SAUCE - TASTE.COM.AU
Web Drain, rinse and drain well again. Transfer to a large bowl. Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate. Step 3. Heat a large, non-stick frying pan over medium-high heat.
From taste.com.au


LAMB KOFTA KARI - MEATBALLS IN SPICY CURRY SAUCE
Web Oct 13, 2019 Make the Lamb Kofta: Preheat oven to 350°F. For the meatballs: Mix the spices into the garbanzo bean flour. Add to the meat and mix thoroughly. Add the egg and combine into the meat mixture. If you have a medium cookie scooper, form balls and place on a large Pyrex dish. Bake for about 15 minutes in the oven.
From ethnicspoon.com


AMERICAN LAMB MEATBALLS WITH INDIAN CURRY SAUCE
Web Jun 23, 2022 Directions. 1 Start the rice, if making. 2 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) 3 Heat a large skillet with olive oil. Begin searing the lamb meatballs.
From superiorfarms.com


MAMTA’S INDIAN LAMB MEATBALL CURRY | THE KEEMA SUTRA
Web Sep 4, 2016 Place the lamb in a large bowl. Add the onion mix and the egg. Mix well by hand or with a large spoon. Transfer to an airtight container, cover and leave in the fridge for a couple of hours or overnight to marinate. This helps the flavours to infuse. Shape the mixture into 20 walnut-sized balls. Wetting your fingers and palms with water helps.
From kaveyeats.com


Related Search