Fragrant Lamb Meatballs with Indian Curry Sauce- a simple easy dinner that is full of flavor! Gluten-free and Paleo!
I don’t want to end up simply having visited this world. ―
Juicy, plump, Lamb Meatballs are deliciously seasoned with garam masala spice, then bathed in the most fragrant Indian Coconut Curry Sauce. Serve them over a bowl of basmati rice, baby spinach or cauliflower rice for a hearty flavorful dinner that will take you to faraway places.
On the homefront: As I type this morning, I’m looking over the city of Memphis, here for the Saveur Blog Awards. Tomorrow I make my way to India, the place of food dreams. I can’t help but reflect on my life a little and acknowledge the incredible role food has played. Food, unlike religion or politics, has the beautiful ability to bring people together and connect them, instead of divide. In my life personally, I’ve felt this power repeatedly, first hand. From the restaurant I once owned, where one night I stood looking around at all the guests and understanding for the first time, the idea of community, and how food creates this. To asking the simple question to a stranger in a foreign land, what do you like to cook? Which so often has become the doorway to making a new friend. I understand more deeply than ever, that food, for me, has always been about connection.
This week I’ve partnered once again with American Lamb who is hosting a A Sunday Funday Sweepstakes, giving away all sorts of wonderful prizes. I’d love nothing more than for one of you to win, so make sure to enter! Today I’m using local and sustainably raised American lamb, which to me has such great flavor compared to imported lamb. Because local lamb doesn’t have to travel as far, the meat itself is much fresher. Plus I love supporting our local economy.
For those of you who are unfamiliar with cooking lamb, starting off with ground lamb is an easy, approachable way to get your feet wet. And swapping out ground lamb for ground beef in most recipes is a simple way to take everyday dishes to the next level, adding another layer of flavor, richness and complexity.
Once the lamb meatballs are seared, make the easy Indian Curry Sauce.
Then gently simmer the lamb meatballs in the sauce until the lamb is cooked through.
Serve it over a bowl of basmati rice, or if going low carb, try cauliflower rice or even a bowl of spinach.
Either way you decide to serve it, I know you will love the amazing flavor of these Indian Lamb Meatballs.
And just a little side note- by the time you get this, I will be making my way over to India. Follow along on Instagram Stories – I’d love to have you along!
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!
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 10-12 meatballs
- Category: Main
- Method: stovetop
- Cuisine: indian
- 1 lb ground American lamb
- 2 garlic cloves, finely minced
- 1 shallot, finely minced ( or sub ½ cup chopped onion)
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 1 teaspoon dried mint ( or 1 tablespoon fresh)
Indian Curry Sauce
- 2 tablespoons ghee, butter or olive oil
- 4 cloves garlic- minced
- 2 tablespoons fresh ginger, grated or use paste
- 1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric)
- 1 tablespoon garam masala spice
- 1 teaspoon fennel seeds
- 1 teaspoon dried fenugreek leaves ( optional, but good! )
- 1 extra large tomato, finely diced, with juices
- 1 13.5 oz coconut milk (not lite) or sub 1 ½ cups plain yogurt
- 2 teaspoons brown sugar ( or coconut sugar or alternative )
- ½ teaspoon salt, more to taste
- ¼ tsp cayenne, more to taste
Serve over basmati rice, cauliflower rice or a bowl of baby spinach.
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)
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. Serve over your choice of rice, cauliflower rice, or baby spinach.
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