LAMB MEATBALLS WITH INDIAN CURRY SAUCE
Lamb Meatballs with Indian Curry Sauce- a simple easy dinner that is full of flavor! Gluten-free, Keto and Paleo! Serve it over rice, cauliflower rice or a big bowl of spinach!
Provided by Sylvia Fountaine
Categories Main
Time 50m
Number Of Ingredients 19
Steps:
- Start the rice if making.
- 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)
- Heat a large skillet with olive oil. Begin searing the lamb meatballs, until most sides are nicely browned, about 10 minutes. ( You can finish cooking them through in the sauce, so just brown them at this point)
- At the same time you could start the sauce ( or wait and use the same pan).
- Heat ghee in a skillet over medium heat. Add shallot and cook 3-4 minutes. Add garlic and ginger and cook two more minutes. Add all the spices and then the tomato and its juices. Cook 1 minutes. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt and cayenne. Taste and adjust salt and heat.
- Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through ( 5-10 minutes). Serve over your choice of rice, cauliflower rice, or baby spinach.
Nutrition Facts : Calories 436 calories, Sugar 4.6 g, Sodium 944.3 mg, Fat 36.9 g, SaturatedFat 18.7 g, TransFat 0 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 17.2 g, Cholesterol 66.3 mg
NORTHERN INDIAN LAMB MEATBALLS
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
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 MEATBALLS OVER TANDOORI NAAN
I love making lamb meatballs; the combination of mint and lamb make for a very exciting flavor profile. These meatballs are combined with a hearty prepared tomato sauce and then served over tandoori naan with melted cheese to create a delicious dish.
Provided by jdwuscg
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
- Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
- Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
- Bake in the oven until cheese is melted, 5 to 10 minutes.
Nutrition Facts : Calories 771.2 calories, Carbohydrate 61 g, Cholesterol 186.8 mg, Fat 38 g, Fiber 11.1 g, Protein 47.9 g, SaturatedFat 17.7 g, Sodium 1884.7 mg, Sugar 10.6 g
INDIAN LAMB MEATBALLS WITH RED WINE
Given to me by a friend - posted for safekeeping. I haven't tried this yet. Guesstimated cooking time: about 1.5 hours (the recipe did not specify the time).
Provided by coconutty
Categories Curries
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the meatballs:.
- Finely chop one yellow onion and mix it into the lamb. Add the ground cumin and the raw egg; mix together well.
- Handlng the meat as little as possible, form 1 ½" meatballs.
- Prepare the sauce:.
- Chop the second onion while heating 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,.
- Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves.
- 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.
- Serve with basmati rice and mango chutney.
- NOTES:.
- A couple of optional ingredients to add at the end:.
- a little creme fraiche (not more than about 7 Tablespoons).
- halved hard-boiled eggs - tuck them into the bottom of the pot.
Nutrition Facts : Calories 503.8, Fat 36.9, SaturatedFat 15.8, Cholesterol 141.6, Sodium 109.6, Carbohydrate 9.2, Fiber 2.4, Sugar 3.6, Protein 27.7
AUTHENTIC NORTHERN ITALIAN MEATBALLS
These are simply beautiful meatballs with many uses. I make huge batches and freeze them; pulling them out during the month to put them to use. I have lightened up the original recipe, using the same ingredients, just a lighter variety. You are certainly welcome to replace the egg whites with whole eggs, the fat free chicken stock with regular chicken stock and the panko crumbs with regular plain bread crumbs. Please see the photo gallery to the left for all of the ways I serve these wonderful meatballs.
Provided by Brandess
Categories One Dish Meal
Time 45m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes and salt. Combine with both hands until mixture is uniform. Do not over mix.
- Heat oven to 375 degrees. Put a little olive oil on your hands and form mixture into balls about the size of golf balls. If you prefer bigger or smaller, it will only affect the browning time.
- Place 2 teaspoons of extra virgin olive oil a baking sheet. Add the meatballs to the pan (working in batches if necessary). Place the meatballs in the oven and bake for 20-25 minutes.
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Transfer the baked meatballs to the marinara sauce. Stir gently. Simmer for 5 minutes or until meatballs are cooked through.
- Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone over spaghetti.
- FREEZING INSTRUCTIONS: No matter what method of packing you decide to use, it is important once they have completely cooled, to place the meatballs on a baking sheet and freeze them before packing. You want the meatballs to be independent from one another for ease when you want to use them. If you have a vacuum sealer at home, please proceed packing the meatballs according to the manufacturers directions. If not, place the meatballs in airtight containers or freezer bags. You can pack the meatballs with the marinara sauce after you've frozen them, or you can pack the marinara separate from the meatballs.
- SERVING SUGGESTIONS: Please see photo gallery for all the different ways I have served these meatballs.
LEG OF LAMB, NORTH INDIAN STYLE
Lamb has a lot of flavor, and stands up to strong spices brilliantly. Here is a recipe for boneless leg of lamb that you could grill, broil or roast in a hot oven. Regardless, the result is a crisp, crunchy and highly seasoned exterior with a tender, sweet interior. Even better, because the boned leg is invariably irregular in thickness, the meat will be cooked to different stages of doneness. If, for example, you cook it so that the thickest part of the meat reaches 125 degrees (rare), the thinner parts will vary from medium rare to nearly well done at the edges. Because lamb also tastes great at all stages of doneness, this will make for a genuine crowd-pleaser.
Provided by Mark Bittman
Categories main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine onion, garlic and ginger in food processor and grind to paste. Press through fine strainer to extract liquid; discard liquid. Toast spices in small skillet over medium heat, shaking frequently until aromatic, about 3 minutes. Grind in spice mill or coffee grinder until very fine.
- Trim lamb of fat; sprinkle with salt. Combine spices and onion mix, and rub over meat. Poke small holes in lamb and stick some of the mixture into each one. If time allows, fold meat in half, wrap tightly in plastic and refrigerate for a day.
- Start charcoal or wood fire or heat gas grill or broiler; fire should be quite hot, and the rack at least 4 inches from heat. Grill or broil until nicely browned, even a little charred, on both sides, about 20 minutes, until internal temperature at the thickest part is about 125 degrees. Some will be rare, some nearly well done. Let rest for 5 minutes and slice thinly.
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