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!
Sylvia
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 1x
- Category: Main
- Method: stovetop
- Cuisine: indian
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) or sub 1 ½ cups plain yogurt
- 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 recipe – I prefer baking the balls on high heat to get rid of most of the fat that the lamb produces. The curry sauce is delicious and everything can be put together quickly. Thank you 🙂
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Love that tip Simi! Thank you!!!
Love this recipe!!! I’ve already made it twice. One quick question – how long do you recommend frying the meatballs and then cooking in the sauce before serving?
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Just fry until golden on most sides, then let cook through in the sauce, another 5-10 minutes or so. 🙂
I’m going to make this, this weekend. You say it makes 10 meatballs and the nutrition facts states “serves 5”. You just serve 2 each? As I see in your picture there are 4 n the bowl, which is what I would do but then makes the dish 872 calories per serving or is the serving amount a typo? Thanks
Hi Rachel, yes, unfortunately this is very high in calories, and basically why I reduced the serving size to two meatballs. I didn’t realize until after I photographed it.
Made this last night as written. It was fantastic. Will now be my go to recipe for ground lamb
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Yay!!! I like this one too! Glad you enjoyed!
This was quite delicious. The curry sauce was excellent. The only thing I did differently was for the meatballs. I diced up some water chestnuts and added them to the mixture. I could easily see myself making a batch of just the curry sauce. Seems pretty versatile, maybe even freeze some.
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Sylvia,
Your ‘Lamb Meatballs with Indian Curry Sauce’ was superb. And it was posted on your blog before your trip to India. We look forward to seeing more Indian food recipes after your trip.
Gordon
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I made this last night, delicious! The sauce directions mention sautéing shallot but there is no shallot amount in the ingredients list.
Thanks for letting me know and I will fix it! xo
I made this last night for dinner and it was excellent. It was also very easy to pull together. The flavors of the curry really are just right. I will keep this in the rotation.
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Im so glad you liked it! Thanks for sharing!
Made it just as written and it was absolutely delicious!
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I appreciate you writing this post so much. It made me a little teary to read your thoughts on food and togetherness. I live in Ventura County and I awoke to the news of the Thousand Oaks mass shooting and two wild fires here. I felt overwhelmed this morning like the earth is being torn in two, slowly, right before our eyes. I needed your reminder today. I choose to focus my love and attention on nurturing my surroundings. I choose the slow and beautiful meditation of cooking, stirring, giving, gathering instead of the things I can not control. The world is a better place around the table. Thank you for your soft reminder and gentle nudge in a direction that serves me better. You changed my day 🙂
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Hi Laurie, Im so sorry to hear about the shootings and wild fires. I used to live in Thousand Oaks. I’ve been traveling so hadn’t heard. Hang in there. Remember the good in the world. Sending love and hugs.
Wow awesome recipe with full of nutrients. As a Nutritionist I appreciate this recipe with all healthy ingredients. Many Thanks for posting this recipe, I will must try to home.
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