Monday, April 22, 2013

Creamy Lamb Meatballs

Do I really need another Indian lamb meatball recipe? Objectively, probably not, but this one is too good to pass up. The cream sauce seems to work some kind of magic with the saffron and garam masala. This dish is rich and complex in flavor, but also incredibly simple to make. It may be another lamb meatball, but it's worth making room in the collection for.

One year ago: Hare and Chocolate Sauce
Three years ago: Lemon Sugar Cookies

Creamy Lamb Meatballs (from 660 Curries)
8 ounces ground lamb
1 tsp coarse salt
1/2 tsp fennel seeds, ground
1/2 tsp black cumin seeds, ground
1/2 tsp ground ginger
1/2 small red onion, finely chopped
2 large garlic cloves, finely chopped
2 tbsp mustard oil or canola oil
1 cup half and half
1/2 tsp Kashmiri garam masala
1/4 tsp saffron threads

1. Mix lamb, salt, fennel, cumin, ginger, onion, and garlic together. Divide into 10 equal portions and shape into balls.
2. Heat oil in medium saucepan over medium-high heat. Add meatballs and brown, 5 - 7 minutes. Drain off excess oil.
3. Pour half and half over meatballs and sprinkle in garam masala and saffron. Increase heat to medium-high and simmer uncovered until sauce has thickened and meatballs are cooked, 8 - 10 minutes. Serve.

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