Name: Northern Indian Lamb Meatballs
Yield: 4
Ingredients: 2 small garlic cloves -; 1 piece peeled fresh ginger -; 2 tbsp. vegetable oil -; 1 large onion -; 3/4 tsp. cayenne pepper -; 3 tbsp. ground coriander -; 1 can plain tomato sauce -; 1 dried bay leaf -; Coarse salt -; 12 oz. ground lamb -; 1 c. fine fresh breadcrumbs -; c. finely chopped fresh cilantro -; 1 large egg -; 6 prunes -; 1/2 tsp. garam masala -; Pickled vegetables -; Indian flatbread -; 1/2 tsp. ground turmeric -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Northern Indian Lamb Meatballs

1. 2 small garlic cloves -

2. 1 piece peeled fresh ginger -

3. 2 tbsp. vegetable oil -

4. 1 large onion -

5. 3/4 tsp. cayenne pepper -

6. 3 tbsp. ground coriander -

7. 1 can plain tomato sauce -

8. 1 dried bay leaf -

9. Coarse salt -

10. 12 oz. ground lamb -

11. 1 c. fine fresh breadcrumbs -

12. c. finely chopped fresh cilantro -

13. 1 large egg -

14. 6 prunes -

15. 1/2 tsp. garam masala -

16. Pickled vegetables -

17. Indian flatbread -

18. 1/2 tsp. ground turmeric -

How to cook deliciously - Northern Indian Lamb Meatballs

1. Stage

Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.

2. Stage

Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.

3. Stage

Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.

4. Stage

Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.

5. Stage

Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.