Indian Lamb Meatballs in Curry Sauce
Elevate your weeknight dinner with these irresistible Indian Lamb Meatballs in Curry Sauce, a dish bursting with bold, aromatic flavors. Tender lamb meatballs, seasoned with ground cumin, coriander, and fresh ginger, are baked to perfection and then gently simmered in a rich, creamy tomato and coconut curry sauce infused with garam masala and cumin seeds. This hearty recipe is a perfect balance of spice, warmth, and comfort, making it an ideal choice for a cozy family meal. Ready in under an hour, this dish pairs beautifully with basmati rice or naan, creating a flavorful Indian-inspired feast that's as delicious as it is easy to prepare.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 medium, finely chopped Yellow onion
- 4 cloves, minced Garlic
- 1 tablespoon, minced Fresh ginger
- 3 tablespoons, finely chopped, divided Cilantro
- 60 grams Breadcrumbs
- 2 tablespoons Milk
- 1 large Egg
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 400 grams Tomato puree
- 200 ml Coconut milk
- 1 teaspoon Garam masala
- 0.5 teaspoon Cumin seeds
- 120 ml Water
- 1 tablespoon Lemon juice
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground lamb, 2 tablespoons of chopped cilantro, breadcrumbs, milk, egg, ground cumin, ground coriander, turmeric powder, chili powder, salt, and black pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1.5 inches in diameter, and arrange them evenly on the prepared baking sheet.
Bake the meatballs for 15-20 minutes, or until they are browned and cooked through.
While the meatballs bake, heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5 minutes until softened and golden brown.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes.
Pour in the tomato puree and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Add the coconut milk, water, and garam masala. Stir well and let the sauce simmer for 10 minutes.
Once the meatballs are cooked, gently transfer them to the skillet with the sauce and spoon the sauce over them. Simmer for an additional 5 minutes.
Stir in the lemon juice and the remaining 1 tablespoon of chopped cilantro right before serving.
Serve hot with basmati rice or naan bread, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 5562 mg | 242% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 46.2 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 392 mg | 30% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4220 mg | 90% | |
*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.
