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

Name: Lamb and Chickpea Meatballs with an Almond Center in Coconut Milk Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground lamb; 1/2 cup cooked chickpeas, mashed with the back of a fork; 2 teaspoons ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 20 whole blanched almonds, lightly toasted; 2 teaspoons peanut or canola oil; 1/2 teaspoon fennel seeds; 1/2 yellow or white onion, minced; 1 tablespoon peeled and minced fresh ginger; 1 tablespoon hot or mild curry powder, or to taste; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1 teaspoon kosher salt; 3 1/2 cups unsweetened coconut milk (two 14-ounce cans); 1 tablespoon fresh lime juice; 12 fresh cilantro sprigs, leaves and tender stems only; Steamed basmati rice (page 7), for serving

Servings: persons

1 pound ground lamb
1/2 cup cooked chickpeas, mashed with the back of a fork
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
20 whole blanched almonds, lightly toasted
2 teaspoons peanut or canola oil
1/2 teaspoon fennel seeds
1/2 yellow or white onion, minced
1 tablespoon peeled and minced fresh ginger
1 tablespoon hot or mild curry powder, or to taste
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
3 1/2 cups unsweetened coconut milk (two 14-ounce cans)
1 tablespoon fresh lime juice
12 fresh cilantro sprigs, leaves and tender stems only
Steamed basmati rice (page 7), for serving

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
Divide the mixture into 20 portions and roll each into a ball.
3
Press an almond into the center of each ball and pat to close the opening.
4
Set aside at room temperature for up to 1 hour, or cover and refrigerate for up to overnight.
5
To make the curry, heat the oil in a large saute pan over medium-high heat.
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
Set aside.
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
Stir in the onion and ginger and cook until wilted, about 3 minutes.
10
Add the curry powder, cumin, turmeric, cayenne, and salt and stir to mix.
11
Stir in the coconut milk, whisking to smooth, and bring to a boil over medium-high heat.
12
Add the meatballs and adjust the heat to maintain a gentle simmer.
13
Cook until the liquid has thickened and the meatballs are cooked through, about 10 minutes.
14
Stir in the lime juice.
15
Transfer to a serving dish and garnish with the cilantro sprigs.
16
Serve with the rice in a separate bowl on the side.

3517

kcal

Calories

287

Fat

144

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound ground lamb, 1/2 cup cooked chickpeas, mashed with the back of a fork, 2 teaspoons ground cumin, 1 teaspoon kosher salt, and more.

Yes, Lamb and Chickpea Meatballs with an Almond Center in Coconut Milk Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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