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 this basmati rice, or 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
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 10-12 meatballs
- Category: Main
- Method: stovetop
- Cuisine: indian
Description
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!
Ingredients
Lamb Meatballs
- 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
- 1 shallot, diced
- 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
- 2 teaspoons dried fenugreek leaves ( optional, but really good- elevates the dish )
- 1 extra large tomato, finely diced, with juices
- 1 13.5 oz coconut milk (not lite)
- 2 teaspoons brown sugar ( or coconut sugar or alternative )
- ½ teaspoon salt, more to taste
- ¼–½ tsp cayenne, more to taste
Serve over basmati rice, cauliflower rice or a bowl of baby spinach.
Instructions
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)
Heat a large skillet with olive oil. Begin searing the lamb meatballs, until most sides are nicely browned, about 10 minutes. ( You can finish cooking them through in the sauce, so just brown them at this point)
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 ( 5-10 minutes). Serve over your choice of rice, cauliflower rice, or baby spinach.
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Love this used yoghurt instead of coconut milk as didn’t have any and tinned tomato’s instead of fresh but it did not deter from the taste and flavour. Thank you for sharing the recipe x
★★★★★
Great to hear Lynne!
In many ways, this turned out great! However, some comments:
In making the meatballs, it’s a good idea to include an egg. The last time I made a meatball recipe that also didn’t call for eggs, the meatballs fell apart. This time I added the egg, and they came out perfectly (the eggs act as binders). It is also probably best to use fresh mint rather than dry. It’s perfect for the lamb.
I used a large onion for the sauce, onions generally form the basis of a curry dish, and a single shallot just didn’t feel as though it were enough. I also made my own garam masala, and it tasted great in this dish. However, as someone else on this board pointed out, garam masala is generally used as a finishing spice in most Indian recipes, not as the main spice for the dish. So I’m not sure how well store-bought garam masala (which ranges widely in terms of ingredients and flavour) will work.
But all that said, this came out great, and using my homemade garam masala as the main spice gave it a unique and delicious flavour.
★★★★
This was one of the most successful recipes I’ve tried in over a year! Delicious, easy to make, well-balanced, and a big hit with my guest. Only changed one thing: instead of frying, I baked the meatballs to medium rare, then added them to the sautee pan during sauce prep to gently finish cooking. Also, served with both cauliflower rice and spinach (perfect accompaniments) as well as warm mini NaaN breads.
★★★★★
This was one of the most successful recipes I’ve tried in over a year! Delicious, easy to make, well-balanced, and a big hit with my guest. Only changed one thing: instead of frying, I baked the meatballs to medium rare, then added them to the sautee pan during sauce prep to gently finish cooking.
★★★★★
Delicious! Everyone in my family loved this dish. I sautéed some garbanzo beans in a separate pan of sauce for my vegetarian daughter. This is the third recipe I’ve made from you in the last two weeks, and each one has not disappointed. Your flavors and ratios really satisfy everyone is our large family, and I love that you give vegetarian options. I will definitely make this yummy dish again, but am looking forward to trying many more of your recipes!
thanks, glad you are enjoying the recipes!
I made this dish using Sylvia’s lentil balls and it worked amazingly, I recommend trying it if you’re looking to make it veggie/vegan. The lentil balls are my go to meatball alternative now, I just change up the herbs and spices depending on the dish I’m using them in. Yum!
★★★★★
Great to hear Faye!
I love all of your recipes and I’m looking forward to trying this one! I am not a huge fan of fennel, so I was wondering if the fennel seed flavor is very strong? If so, should I just leave it out? Would cumin seed be a good alternative? Thank you!
It really does add to the dish, I would highly recommend trying it in this case. 😉
Sooooooooo good❤️! I will make this again! Simple to make and has big flavour!! I made the squash/potato curry as a veg dish and omg amazing flavours! I also made the naan which Everyone raved about! Lots of ummmm and compliments about all of these dishes. I’ve been cooking from this site for years and years. First review…I’ve never been disappointed. Sylvia you nourish my families body and my soul with your blog. 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻Gratitude.
★★★★★
thanks so much Liza!
Amazing recipe! Will definitely make this again. I added baby spinach in with the sauce (because we had just a enough to add some color, but not enough to put the meatballs over a bed of spinach) and spooned that over rice.
Delicious!
★★★★★
I made this for dinner last night and my husband and I both LOVED it. I didn’t have any mint so I left that out, and I don’t like coconut milk in my curry, so I replaced it with 1 cup of cream and about 1/4 cup splash of skim milk (so it wouldn’t be too thick). The meatballs and the curry itself for delicious. We served it with freshly toasted naan. It was delicious!
★★★★★
Perfect Andrea! Great way to adapt!
Hi! I’ve cooked quite a bit of Indian food and found that I don’t care for recipes when I used coconut milk. I haven’t made a lot of lamb dishes though. Is there an alternative I can try? Can I substitute with another liquid or can I do half coconut milk, half something else? Thank you!
I’d just use some cream or even yogurt? The yogurt will give more tang, so taste as you go. 😉
I just made this recipe for Father’s Day and my husband said it was the best dish that I’ve ever made! Thank you!
★★★★★
yay!!! Love that. Thanks for sharing! 🙌
I made this recipe and thoroughly enjoyed it. It was easy to make and delicious. My son-in-law is from Sri Lanka and loves lamb. He had this for lunch and gave it a thumbs up! Thank you for your recipes. I can count on them being accurate, delicious and healthy.
★★★★★
Thanks Jennifer- glad you both liked it!
I didn’t have mint, and decided to one drop of organic peppermint essential oil into the meat ball mix and it was delightful! I did cut back on the spices a bit as I am serving little kids. We all loved this meal and will make it again!
★★★★★