Curried Lamb Meatballs
ingredients:
Sauce
- 1 tbsp olive oil
- 1 medium sweet onion, diced
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 2 tsp sweet curry powder
- pinch cayenne pepper, ground
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 tsp chicken base
- 1/8 tsp clove, ground
- 1 tsp salt
- pinch black pepper, ground
Meatballs
- 1 lb ground lamb
- ⅓ cup sweet onion, finely diced
- ½ tsp fresh ginger, grated
- ½ tsp coriander, ground
- ½ tsp cumin, ground
- ¼ tsp sweet curry powder
- 1/8 tsp clove, ground
- ½ tsp salt
- ¼ cup panko bread crumbs
- 2 tbsp olive oil
- ¼ cup water
- ¼ cup fresh cilantro, chopped
Set a 1 quart crock pot to low heat. Prepare the sauce:
- Heat a saute pan over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Add onion, garlic, ginger, curry powder, cayenne and sauté for 2 minutes or until fragrant and just beginning to brown.
- Puree the tomatoes and chicken base. Pour into saute pan and also add the clove, salt, and black pepper. Deglaze the pan and reduce slightly, then transfer to the crock pot.
Make the meatballs:
- Combine all but the cilantro, oil, and water in a mixing bowl and blend by hand. Shape into 1" balls.
- Heat a saute pan over medium heat. Add the olive oil and brown the meatballs on two sides. Transfer meatballs to the crock pot.
- Add the water to the saute pan and deglaze, reduce to a few tbsp of liquid. Transfer to the crock pot.
Cook the meatballs:
- Allow the meatballs to simmer in the crock pot for 4 hours.
- Remove the meatballs from the sauce and put aside. Using an immersion blender, puree the sauce until smooth.
- Continue to simmer another hour, then return the meatballs to the sauce.
- Turn the crock pot off and allow the meatballs to warm for 15 minutes.
Serve the meatballs with basmati rice and naan bread.