American Lamb Meatballs in Fragrant Indian Curry Sauce - Superior Farms

American Lamb Meatballs in Fragrant Indian Curry Sauce


June 29, 2022

Recipe provided by Andrea Slonecker, courtesy of the American Lamb Board (American Lamb Meatballs in Fragrant Indian Curry Sauce | American Lamb).


1 lb Ground American lamb

3/4 cup Paneer cheese, grated

2/3 cup Fresh mint, chopped & more for garnish

1/4 cup Dry breadcrumbs

1 large Egg

2 tsp Minced garlic

1 tbsp Ginger, minced

3 tsp Garam masala

Kosher salt

2 tbsp Butter

1 large Yellow onion, thinly sliced

1/4 cup Tomato paste

1/2 tsp Medium chili powder

1 tsp Each ground turmeric & cumin

28 ounces Canned diced tomatoes, with juiced

Served basmati rice & chopped toasted almonds


1Preheat the broiler with a rack positioned about 4 inches from the heating element.

2In a large bowl, mix together the lamb, paneer, half of the mint, breadcrumbs, egg, 1 tablespoon of the garlic, the ginger, 2 teaspoons of the garam masala, and 1 teaspoon salt. Roll the mixture into 16 meatballs. Arrange the meatballs on a baking sheet lined with aluminum foil. Broil the meatballs, turning occasionally, until nicely browned on all sides, about 10 minutes.

3Heat the butter in a large heavy pot over medium heat. Add the onion, tomato paste, and chili powder and cook, stirring often, until tomato paste has darkened and onion is soft, 6 to 8 minutes. Add the remaining 1 tablespoon garlic, turmeric, and cumin, and cook, stirring often, until the bottom of the pot begins to brown, about 4 minutes. Add the tomatoes and 1 1/2 teaspoons salt, and stir to scrape the browned bits off the bottom of the pot. Add the meatballs and bring to a simmer. Cook at a gentle simmer until sauce the thickens, 8 to 10 minutes.

4Stir in the remaining mint and garam masala. Serve the meatballs and sauce over rice with more mint and almonds to garnish.