Curried Lamb Meatballs
Spice up your dinner routine with these irresistibly tender Curried Lamb Meatballs, bursting with bold flavors and simmered in a rich, velvety curry sauce. Made with ground lamb, aromatic spices like curry powder, cumin, and garam masala, and a splash of creamy coconut milk, this recipe delivers a perfect balance of heat, depth, and sweetness. These perfectly browned meatballs are simmered to perfection in a fragrant tomato-based sauce that soaks up all the rich flavors of the dish. Perfect for a cozy family dinner or an impressive meal for guests, serve these meatballs with fluffy basmati rice or warm naan bread to soak up every last drop of the spiced curry sauce. With just 20 minutes of prep and easy-to-follow steps, this dish is your go-to for a comforting, flavor-packed meal that will quickly become a household favorite!
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Recipe Information
Ingredients
- 500 g ground lamb
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 tbsp, grated ginger
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp chili powder
- 2 tbsp, chopped fresh cilantro
- 1 large egg
- 0.5 cup breadcrumbs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 400 g canned crushed tomatoes
- 200 ml coconut milk
- 1 tsp garam masala
- 1 tsp sugar
- 120 ml water
Instructions
In a large mixing bowl, combine ground lamb, half the chopped onion, 1 minced garlic clove, grated ginger, curry powder, ground cumin, paprika, chili powder, fresh cilantro, egg, breadcrumbs, salt, and black pepper. Mix well until thoroughly combined.
Shape the lamb mixture into evenly sized meatballs, approximately 1 tablespoon of mixture per meatball. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes on each side until browned. Remove and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the remaining chopped onion until softened, about 3-4 minutes.
Add the remaining minced garlic and sauté for 1 minute until fragrant.
Stir in the canned crushed tomatoes, coconut milk, garam masala, sugar, and water. Bring the mixture to a simmer, stirring occasionally.
Carefully add the browned meatballs back into the skillet, ensuring they are fully submerged in the curry sauce. Cover with a lid and simmer for 20-25 minutes, occasionally spooning sauce over the meatballs.
Taste the sauce and adjust seasoning with additional salt or spices if necessary.
Serve the curried lamb meatballs hot over steamed basmati rice or with naan bread. Garnish with extra fresh cilantro if desired.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 7192 mg | 313% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 46.2 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 382 mg | 29% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3758 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
