Lamb Meatballs In Green Curry Sauce
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
59
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 medium
Yellow Onion (chopped)4 cloves
Garlic (minced)2 tbsps
Ginger (peeled and minced fresh)1 tsp
Ground Cumin1 tsp
Garam Masala1 tsp
Kosher Salt450 g
Ground Lamb1 cup
Bread Crumb (fresh)1 large
Egg (beaten)Directions:
1
To make the meatballs, mix the ground lamb, bread crumbs, egg, cumin, garam masala, and salt together in a large bowl
2
Cover and refrigerate for at least 15 minutes or up to 4 hours
3
To make the sauce, heat the oil in a large saucepan over medium heat
4
Add the onion, garlic, ginger, and chile and stir well
5
Open the can of coconut milk
6
Spoon out and measure 1/2 cup of the thick coconut milk that has risen to the top
7
Add to the saucepan with the cumin and garam masala
8
Cook until the onion mixture is softened and the coconut milk is reduced and looks oily, about 5 minutes
9
Add 1 cup water, the cilantro, tamarind concentrate, and remaining coconut milk (about 1 1/4 cups)
10
Whisk well and bring to a simmer
11
Reduce the heat to medium-low and cook, whisking occasionally, until slightly reduced, about 10 minutes
12
Using your hands rinsed under cold water, shape the meat mixture into 24 equal small meatballs
13
Transfer to a plate
14
Carefully add the meatballs to the simmering sauce and cover with the lid ajar
15
Simmer until the sauce is thickened and the meatballs are cooked through with no sign of pink, about 20 minutes
16
Season with salt
17
Serve hot
18
To make the meatballs, mix the ground lamb, bread crumbs, egg, cumin, garam masala, and salt together in a large bowl
19
Cover and refrigerate for at least 15 minutes or up to 4 hours
20
To make the sauce, heat the oil in a large saucepan over medium heat
21
Add the onion, garlic, ginger, and chile and stir well
22
Open the can of coconut milk
23
Spoon out and measure 1/2 cup of the thick coconut milk that has risen to the top
24
Add to the saucepan with the cumin and garam masala
25
Cook until the onion mixture is softened and the coconut milk is reduced and looks oily, about 5 minutes
26
Add 1 cup water, the cilantro, tamarind concentrate, and remaining coconut milk (about 1 1/4 cups)
27
Whisk well and bring to a simmer
28
Reduce the heat to medium-low and cook, whisking occasionally, until slightly reduced, about 10 minutes
29
Using your hands rinsed under cold water, shape the meat mixture into 24 equal small meatballs
30
Transfer to a plate
31
Carefully add the meatballs to the simmering sauce and cover with the lid ajar
32
Simmer until the sauce is thickened and the meatballs are cooked through with no sign of pink, about 20 minutes
33
Season with salt
34
Serve hot