Lamb Meatball Curry
Discover the bold and comforting flavors of this Lamb Meatball Curry, a richly spiced dish that brings authentic Indian-inspired cuisine to your kitchen. Tender lamb meatballs infused with garlic, ginger, green chili, and aromatic spices are simmered in a luscious tomato and coconut milk curry, creating a dish bursting with depth and warmth. A fragrant blend of garam masala, cumin, coriander, and turmeric gives the gravy its signature flavor, while a hint of cinnamon adds an irresistible touch of warmth. Perfectly paired with fluffy basmati rice or warm naan, this hearty recipe is ideal for a cozy family dinner or impressing guests with a homemade culinary masterpiece. Simple to prepare in just an hour, this recipe delivers restaurant-quality results right from your stovetop!
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Recipe Information
Ingredients
- 500 g Ground lamb
- 60 g Breadcrumbs
- 1 large Egg
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 1 medium Green chili (finely chopped)
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Turmeric powder
- 1 tsp Paprika
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro (finely chopped)
- 3 tbsp Neutral oil (e.g., vegetable oil)
- 1 large Onion (finely chopped)
- 400 g Tomatoes (pureed)
- 200 ml Coconut milk
- 1 tsp Garam masala
- 200 ml Water
- 1 Bay leaf
- 1 Cinnamon stick
Instructions
In a large mixing bowl, combine ground lamb, breadcrumbs, egg, half the minced garlic, half the grated ginger, green chili, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric, 0.5 tsp paprika, 1 tsp salt, black pepper, and fresh cilantro. Mix well until fully combined.
Shape the mixture into 16 equal-sized meatballs and set aside.
Heat 2 tbsp of oil in a large skillet or pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes per batch. Remove the meatballs and set them aside on a plate.
In the same skillet, add the remaining 1 tbsp of oil. Add the bay leaf, cinnamon stick, and chopped onion. Sauté for 3-4 minutes or until the onion turns golden brown.
Stir in the remaining garlic, ginger, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric, and 0.5 tsp paprika. Cook for 1-2 minutes until aromatic.
Pour in the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate slightly.
Stir in the coconut milk, water, garam masala, and remaining 0.5 tsp salt. Bring the curry to a gentle simmer.
Carefully add the meatballs back to the skillet, ensuring they are submerged in the sauce. Cover and simmer for 15-20 minutes, stirring occasionally, until the meatballs are fully cooked and the flavors meld together.
Remove the bay leaf and cinnamon stick before serving.
Garnish with fresh cilantro and serve hot with naan, basmati rice, or your choice of flatbread.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 6657 mg | 289% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 45.7 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 447 mg | 34% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4366 mg | 93% | |
*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.
