Mini-Meatball Indian Curry Recipe

Name: Mini-Meatball Indian Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds ground lamb; 1 jalapeno, seeded and minced; 1 tablespoon minced peeled fresh ginger; 1 large garlic clove, minced; 1 cup cooked rice; 1 large egg; 2 tablespoons chopped cilantro; 1 teaspoon garam masala; Kosher salt; Freshly ground pepper; 2 tablespoons canola oil; 1 large onion, finely chopped; 1 tablespoon minced peeled fresh ginger; 1 large garlic clove, minced; 2 teaspoons medium-hot Madras curry powder; 6 tablespoons raw cashew butter; 1 1/2 cups tomato juice (12 ounces); Kosher salt; Freshly ground pepper; 1/4 cup cilantro leaves; Basmati rice and warm naan, for serving

Servings: persons

1 1/4 pounds ground lamb
1 jalapeno, seeded and minced
1 tablespoon minced peeled fresh ginger
1 large garlic clove, minced
1 cup cooked rice
1 large egg
2 tablespoons chopped cilantro
1 teaspoon garam masala
Kosher salt
Freshly ground pepper
2 tablespoons canola oil
1 large onion, finely chopped
1 tablespoon minced peeled fresh ginger
1 large garlic clove, minced
2 teaspoons medium-hot Madras curry powder
6 tablespoons raw cashew butter
1 1/2 cups tomato juice (12 ounces)
Kosher salt
Freshly ground pepper
1/4 cup cilantro leaves
Basmati rice and warm naan, for serving

1
make the meatballs Preheat the broiler and position a rack 8 inches from the heat.
2
In a medium bowl, knead the lamb with the jalapeno, ginger, garlic, rice, egg, cilantro, garam masala, 1 teaspoon of salt and 1/2 teaspoon of pepper.
3
Roll the mixture into 18 balls and place on an oiled baking sheet.
4
Broil for about 10 minutes, until the lamb meatballs are nearly cooked through and the tops are lightly browned.
5
make the meatballs Meanwhile, make the curry In a medium enameled cast-iron casserole, heat the oil.
6
Add the onion, cover and cook over high heat, stirring once or twice, until lightly browned, about 3 minutes.
7
Add the ginger, garlic and curry powder and cook until fragrant, 1 minute.
8
Stir in the cashew butter and cook for 1 minute.
9
Add the tomato juice and 2 cups of water, season with salt and pepper and bring to a boil.
10
make the meatballs Add the meatballs and any pan drippings to the sauce, cover partially and simmer over moderate heat, stirring frequently, until the meat is tender and the sauce is very thick, about 30 minutes.
11
Stir in the cilantro and serve with rice and warm naan.

948

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 1/4 pounds ground lamb, 1 jalapeno, seeded and minced, 1 tablespoon minced peeled fresh ginger, 1 large garlic clove, minced, and more.

Yes, Mini-Meatball Indian 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.

Mini-Meatball Indian Curry

How did you like this recipe?

Frequently Asked Questions