Spicy Lamb Meatballs
These spicy lamb meatballs have gotten influences from so many different cuisines and recipes that I’ll just call them warming comfort food. I used 50% ground lamb and 50% ground beef (93% as there is plenty of fat in the lamb), but these would work well made with just ground lamb. The meatballs will also fully cook in the sauce but I like the seared crust they get when frying them separately. One note - if you form the meatballs by hand, using protective gloves is a good idea. I ended up with very yellow hands due to the turmeric.
INGREDIENTS:
3 tbsp olive oil
1 yellow onion, chopped
5 garlic cloves, minced
2 red chiles (or jalapenos)
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground turmeric
salt and freshly ground pepper to taste
0.5 lbs ground lamb
0.5 lbs ground beef
2 tbsp tomato paste
1 cup water + beef bouillon cube
1 can (13.5 oz) coconut milk
fresh cilantro
red pepper flakes if desired
STEPS:
Heat 2 tbsp olive oil in Dutch oven or big pot
Add the onions and cook until translucent and soft, do not let them brown too much
Add the garlic and cook for another minute
Add red chiles, coriander, cumin, turmeric, salt, and pepper and cook until fragrant, about 3 min
Separate 1/3 of the onion mix to a mixing bowl, add the meats and mix well
Form meatballs that are about 1 inch in diameter
in a cast iron skillet heat the remaining 1 tbsp olive oil and fry the meatballs until they get a nice sear. They don’t need to get cooked through, they will finish in the sauce
Add tomato paste, water and bouillon cube, and coconut milk to the remaining onion mix in the pot and bring to boil
When the sauce is boiling, add the meatballs and reduce heat and let simmer for about 30 min or until the sauce has reduced to desired thickness
Serve over basmati rice and garnish with fresh cilantro and red pepper flakes if desired