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Gallery Northern Indian Lamb Meatballs Credit: Antonis Achilleos Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 small garlic cloves 1 piece (1 inch) peeled fresh ginger, sliced 2 tablespoons vegetable oil 1 large onion, finely chopped 1/2 teaspoon ground turmeric 3/4 teaspoon cayenne pepper 2 tablespoons plus 1 teaspoon ground coriander 1 can (8 ounces) plain tomato sauce 1 dried bay leaf Coarse salt 12 ounces ground lamb 1 cup fine fresh breadcrumbs 1/3 cup finely chopped fresh cilantro 1 large egg 6 prunes, quartered 1/2 teaspoon garam masala Pickled vegetables, for serving Indian flatbread, for serving

Gallery Northern Indian Lamb Meatballs Credit: Antonis Achilleos

Recipe Summary Servings: 4

Northern Indian Lamb Meatballs      Credit: Antonis Achilleos

Northern Indian Lamb Meatballs

Credit: Antonis Achilleos

Northern Indian Lamb Meatballs

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 small garlic cloves 1 piece (1 inch) peeled fresh ginger, sliced 2 tablespoons vegetable oil 1 large onion, finely chopped 1/2 teaspoon ground turmeric 3/4 teaspoon cayenne pepper 2 tablespoons plus 1 teaspoon ground coriander 1 can (8 ounces) plain tomato sauce 1 dried bay leaf Coarse salt 12 ounces ground lamb 1 cup fine fresh breadcrumbs 1/3 cup finely chopped fresh cilantro 1 large egg 6 prunes, quartered 1/2 teaspoon garam masala Pickled vegetables, for serving Indian flatbread, for serving

Directions

Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.

Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.

Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.

Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.

Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.

Reviews (3)

 Add Rating & Review     25 Ratings   5 star values:        6    4 star values:        10    3 star values:        7    2 star values:        1    1 star values:        1

Reviews (3)

Add Rating & Review     25 Ratings   5 star values:        6    4 star values:        10    3 star values:        7    2 star values:        1    1 star values:        1

Add Rating & Review

25 Ratings 5 star values: 6 4 star values: 10 3 star values: 7 2 star values: 1 1 star values: 1

25 Ratings 5 star values: 6 4 star values: 10 3 star values: 7 2 star values: 1 1 star values: 1

25 Ratings 5 star values: 6 4 star values: 10 3 star values: 7 2 star values: 1 1 star values: 1

  • 5 star values: 6 4 star values: 10 3 star values: 7 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       01/31/2011   I made these and they were delicious. I would suggest not using too large of an onion. I ended up not using all of it, and too many onions made it difficult to roll the meatballs. I was only to make 12 meatballs from this recipe. The meatballs were pretty big (4 per person), and instead of adding water (step 5: add water if meatballs are not covered by sauce), I just flipped the meatballs at the 20 minute marker! A bit spicy, but will definitely make again!!!  

Martha Stewart Member     Rating: Unrated       01/21/2011   I made these last weekend and they were fantastic. It was one of the big hits of my Indian themed dinner. The sauce was delish and the meatballs were so tasty with that bit of prune tucked inside. Will definitely be making these again!  

Martha Stewart Member     Rating: Unrated       11/03/2007   I made these a while back, and they were amazing. Tons of flavor.

    Martha Stewart Member

    Rating: Unrated 01/31/2011

I made these and they were delicious. I would suggest not using too large of an onion. I ended up not using all of it, and too many onions made it difficult to roll the meatballs. I was only to make 12 meatballs from this recipe. The meatballs were pretty big (4 per person), and instead of adding water (step 5: add water if meatballs are not covered by sauce), I just flipped the meatballs at the 20 minute marker! A bit spicy, but will definitely make again!!!

Rating: Unrated

Rating: Unrated 01/21/2011

I made these last weekend and they were fantastic. It was one of the big hits of my Indian themed dinner. The sauce was delish and the meatballs were so tasty with that bit of prune tucked inside. Will definitely be making these again!

Rating: Unrated 11/03/2007

I made these a while back, and they were amazing. Tons of flavor.

All Reviews for Northern Indian Lamb Meatballs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Northern Indian Lamb Meatballs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest