-
1
Make the sauce: in a pan over medium heat, warm the vegetable oil; add in the onion; cook, stirring occasionally, for 5 minutes until golden.
-
2
Add in the garlic; cook 1 minute.
-
3
Stir in the curry powder and cumin; cook 30 seconds more.
-
4
Stir in the ginger; remove pan from heat.
-
5
Remove half the mixture from the pan and reserve it to blend with the lamb.
-
6
In a food processor, puree the tomatoes and add to the onion mixture in the pan; add in the brown sugar, salt, and pepper; bring to a boil over high heat.
-
7
Decrease heat to a simmer and cook, stirring often, until the sauce is very thick and has reduced to about 1 1/2 cups (about 30 minutes); set aside.
-
8
Meanwhile, make the meatballs: in a bowl combine the bread crumbs with 1/2 cup cold water; let stand for about 5 minutes; stir in the eggs.
-
9
Add in the lamb, jalapeno, salt, pepper, and reserved onion mixture.
-
10
Gently stir with your fingers just until blended.
-
11
Wet hands with cold water and shape the meat into 40 balls, about 1 1/2 inches in diameter each.
-
12
Be careful not to overwork the meat.
-
13
Cover with plastic wrap and refrigerate about 45 minutes until very cold.
-
14
Thread the cold meatballs onto eight skewers, five per skewer, alternating with the bell pepper.
-
15
Lightly brush the meatballs and bell pepper with the vegetable oil.
-
16
Grill over direct high heat until the meat is cooked to the center, about 6-8 minutes turning once halfway through grilling time.
-
17
Meanwhile, reheat the sauce; serve kabobs hot with the sauce.
