Lamb and Chickpea Meatballs with an Almond Center in Coconut Milk Curry

1. 1

   To make the meatballs, place the lamb, chickpeas, cumin, salt, and pepper in a medium bowl, and knead with your hands until thoroughly blended.

2. 2

   Divide the mixture into 20 portions and roll each into a ball.

3. 3

   Press an almond into the center of each ball and pat to close the opening.

4. 4

   Set aside at room temperature for up to 1 hour, or cover and refrigerate for up to overnight.

5. 5

   To make the curry, heat the oil in a large saute pan over medium-high heat.

6. 6

   Working in batches to avoid crowding, add the meatballs and brown all around, about 5 minutes, transferring them to a plate as they are ready.

7. 7

   Set aside.

8. 8

   Add the fennel seeds to the fat remaining in the pan and saute over medium-high heat until barely beginning to turn golden, about 1 minute.

9. 9

   Stir in the onion and ginger and cook until wilted, about 3 minutes.

10. 10

    Add the curry powder, cumin, turmeric, cayenne, and salt and stir to mix.

11. 11

    Stir in the coconut milk, whisking to smooth, and bring to a boil over medium-high heat.

12. 12

    Add the meatballs and adjust the heat to maintain a gentle simmer.

13. 13

    Cook until the liquid has thickened and the meatballs are cooked through, about 10 minutes.

14. 14

    Stir in the lime juice.

15. 15

    Transfer to a serving dish and garnish with the cilantro sprigs.

16. 16

    Serve with the rice in a separate bowl on the side.

* Per serving · 4 servings · Values may vary.