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 1x
- 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 1/2 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 1/2 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 )
- 1/2 teaspoon salt, more to taste
- 1/4–1/2 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.
Nutrition
- Serving Size:
- Calories: 436
- Sugar: 4.6 g
- Sodium: 944.3 mg
- Fat: 36.9 g
- Saturated Fat: 18.7 g
- Carbohydrates: 9.6 g
- Fiber: 1.2 g
- Protein: 17.2 g
- Cholesterol: 66.3 mg
I thought this recipe was fantastic, I paired it was mashed potatoes made with lemon and garam masala. So good!
Glad you enjoyed and the potatoes- yum!
The single worst recipe I have ever made. Neither juicy nor deliciously seasoned, I cannot begin to describe how awful this meal was.
Sorry Richard, not sure what went wrong here, it ususally gets pretty good reviews, so I’m curious what cold have happened. Did you make any changes?
Wondering how many corners you cut, Richard. This recipe is great!
Wondering how others got a beautiful orange color. Mine came out kind of baby food yellow from the garam and tumeric. I used extra tomatoes too. Should I use some tomato paste?
Feel free to add tomato paste. Different brands of spices can vary in color…
Will definitely make it as my mouth is watering already, but would like to load it with vegetables. I’d welcome any suggestions?
The sauce or the meatballs themselves?
This was excellent – I tend to cook a lot of Indian foods and this really hits the spot. Reasonably quick and packs an absolute flavour punch.
I was really pleased the meatballs did not fall apart on the sear, which I confess, I was expecting to happen!!
Thanks Sylvia, all the stars!!!
Thanks so much, Alimak! Appreciate this and am glad you gave it a go!
I’ve made this plant-based a few times using Impossible/Beyond meat. It’s so amazingly good! Oh, and it pairs extremely well with brown rice.
Great to hear John!
Another question. If I make it the day before, should I refrigerate separately? By the way, I made it before and loved it!
I think you could go either way here Barbara! Both would work.
To double should i double all the ingredients?
Yes Barbara, that is what I would do. 🙂
This is incredible! This will be on a frequent rotation. Thank you for posting such delicious recipes!!!!
So happy you enjoyed this Lisa!
Best quick curry I’ve ever made. Used onions instead of shallots and a tin of chopped tomatoes. I used a whole teaspoon of cayenne and it was just the right side of hot. It’s going on the definitely make again list 😋
Perfect Tracy!
One of our favorite recipes!!!!
Wonderful!
I don’t really eat meat (except chicken & fish), but I made this for my son. I didn’t have shallots so I used red onion I had in the fridge. I served it with basmati rice and added a dollop of plain Greek yogurt. My son loved it! For myself, I ate just the sauce over rice and it was delicious! I would definitely make it again! Perhaps even try it with ground chicken instead of ground lamb.
Hi Savannah- glad your son enjoyed it! The sauce is good and Yes I bet ground chicken would be tasty here!
The recipe was wonderful, but I was wondering how much or how many people the recipe was meant to serve.
Thanks Marvin! The recipe serves 3-4 people depending size of the meat balls.
We made this for dinner and it was warming and wonderful. My partner is a CIA trained chef and he gave it kudos. We used lamb from Red Clover Lambs (my niece raises lambs using regenerative agriculture in Livingston, Montana). we will definitely make this again.
Amazing Michelle, so glad you enjoyed!
I made this recipe while visiting my sister and everyone raved about it! We doubled the recipe and she let me take the leftovers! I had 2 more dinners and ate the remaining rice and sauce for a yummy lunch!! I would definitely make this again, it’s fantastic!
Great to hear!
Delicate but deep flavors in a homey but also elegant dish. A total keeper. I’m so grateful to have found it.
Thanks so much Beverly!