|Curried Lamb Meatballs|
|Prepared by Sarah Shilhavy using grass-fed ground lamb.
Photo by Jeremiah Shilhavy
Preparation Time: 20 minutes
- 2 yellow onions
- 2 pounds ground lamb
- 1 1/2 teaspoons ground cumin
- 1 egg, lightly beaten
- salt to taste
- Virgin Coconut Oil, as needed
- 1 1/2 tablespoons curry powder
- 3/4 cup plus 2 tablespoons red wine
- 14.5-ounce can diced tomatoes OR 2-3 fresh tomatoes, diced
- 4 cloves garlic, peeled but left whole
- 1 tablespoon ground coriander
- 1/2 tablespoon garam masalla (optional)
Finely chop one yellow onion and mix it into the lamb. Add the ground cumin, egg and salt to taste (about 2 teaspoons). Mix together well. Set aside.
Prepare the sauce:
Chop the second onion. Heat some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden – do not let it brown.
Add curry powder, lower heat and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface.
While the sauce is simmering, form the meat into 1 ½” meatballs. Handle the meat as little as possible.
Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves. Cover and simmer. Add a bit of salt to the sauce if needed.
When the meatballs are half cooked, add the ground coriander.
When finished cooking, turn off heat and sprinkle a half tablespoon of garram masalla over the top of the stew. Cover and let sit for a while, at least 15 minutes.
Serve with basmati rice and mango chutney.
Recipe submitted by Simi, Los Angeles, CA