Curried Lamb Meatballs Recipes

Steps:

• Put the lamb in a mixing bowl.
• Heat 1 tablespoon of the butter in a small skillet and add 1/2 cup of the onions and half of the garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and ground coriander and stir. Let cool briefly.
• Scrape the onion mixture onto the lamb. Add the fresh coriander, bread crumbs, egg, salt and pepper. Blend well with the fingers. Shape the mixture into 20 round balls.
• Heat the remaining tablespoon of butter in a saucepan and add the remaining 3/4 cup chopped onions, the remaining garlic and the curry powder. Cook, stirring, until the onions are wilted. Add the apples and banana and stir to blend.
• Add the crushed tomatoes, chicken broth and bay leaf and bring to a boil. Let simmer 15 minutes. Remove the bay leaf and pour the mixture into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to a saucepan. Bring to a simmer.
• Meanwhile, heat the oil in a heavy skillet and add the meatballs. It may be necessary to use two skillets or repeat the browning of the meatballs, half of them at a time. Turn the meatballs so that they brown evenly, about 5 minutes.
• Add the meatballs to the sauce, cover and let simmer about 15 minutes.

Steps:

• Salt and pepper the lamb, then mix and form into little balls.
• Heat the olive oil in a skillet and start browning the meatballs.
• Slice the peppers and onion thinly and add to the browning meatballs. Shake the pan or stir every so often to brown the meatballs all over.
• When the meatballs are brown and the peppers and onions have softened slightly, add the butter and curry powder. Stir again and add the tomato sauce.
• Stir again and cover with a lid, simmer for 10 to 15 minutes.
• Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
• Serve with steamed basmati rice.

Steps:

• Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
• To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.
• Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.

Steps:

• Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
• Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
• Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
• Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

Steps:

• Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.
• Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.

Steps:

• Meatballs:
• Preheat oven to 400°F. Lightly brush a rimmed baking sheet with oil. Purée scallions, jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Using a 2-oz. ice cream scoop to portion if you like, roll beef mixture into golf ball-size portions and place on baking sheet, spacing 1" apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20-25 minutes.
• Curry Sauce:
• Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions, garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8-10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25-30 minutes.
• Let curry sauce cool slightly, then transfer to a blender; blend until very smooth. Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.
• Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10-15 minutes. Serve topped with cilantro.
• Do Ahead
• Meatballs and sauce can be made 1 day ahead. Let cool; transfer to an airtight container and chill. Gently reheat meatballs in sauce, covered, thinning with water if sauce is too thick.

Steps:

• In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
• Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.

Steps:

• Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
• Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
• Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
• Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.

Steps:

• Heat oil over medium heat and stir-fry the onions.
• Add cinnamon stick and water, then add tomato sauce, garam masala, turmeric, ginger paste, salt, starseed petal and vinegar.
• Mix well and leave to simmer on low.
• To prepare the meatballs, place breadcrumbs, parsley, ghee, tomato and ground beef in a bowl and mix well but lightly.
• Form into medium-sized balls.
• Add meatballs to simmering sauce and add more water if necessary.
• Reduce heat and add bay leaves, sugar, all spice and breadcrumbs - IT IS IMPORTANT THAT YOU DO NOT STIR AT THIS STAGE.
• Simmer, covered, until done (about 15 minutes).