Ingredients
For The Meatballs
1 lb Ground Lamb
2 tsp. Fresh Garlic(minced fine)
1 Small Yellow Onion (minced fine)
1 tsp. Salt
1 tsp. Garam Masala
1 tsp. Ground Dry Cumin
½ tsp. Ground Dry Coriander
1 tsp. Olive Oil
For The Curry Sauce
3 tbsp. Butter
1 Medium Yellow Onion (diced medium)
2 tbsp. Fresh Garlic( minced fine)
2 tbsp. Fresh Ginger (minced fine)
1 Green Pepper (cut into 2 in. strips)
1 tbsp. Curry Powder
1 10 oz. Can Coconut Milk
Salt and Pepper To Taste
Preparation
For The Meatballs
• Break apart the ground lamb in a medium non-reactive bowl
• Mix in the garlic, onion, salt, garam marsala, cumin and coriander
• Form into a large ball, ensuring that spices are distributed evenly
• Cover the bowl with plastic wrap or lid and refrigerate for a couple of hours
• Preheat oven to 350 degrees
• Remove bowl from refrigerator and form balls around 1 or 1 ½ inches big (makes about 16 small balls)
• Oil a square or rectangular casserole with the olive oil and arrange the balls
• Place the casserole in the oven and bake for about 15 minutes
• Drain the balls and set aside until the sauce is ready
For the Curry Sauce
• Heat the butter in a saucepan or skillet until melted
• Add the onion, garlic, and ginger – stir until lightlybrowned
• Add the green pepper, stir for about 1 minute
• Add the coconut milk and curry powder, simmer for about 5 minutes
• Add the meat balls and simmer for about 10 minutes
• Add salt and pepper to taste
• Serve on steamed basmati rice