Ingredients
Scale
Meatballs
- 1.2 pound ground lamb
- 2 tsp onion powder
- 1/s tsp garlic powder
- 1/2 tsp ginger powder
- 1/2 tsp Garam Masala
- 1 tsp curry pwoder
- 1/4 cup breadcrumbs
- 1/4 tsp salt
- 1/4 tsp black pepper
Curry Gravy
- 1/3 cup onion, finely chopped
- 2 cloves garlic, grated
- 1 inch fresh ginger, grated
- 1 tbs tomato paste
- 1/2 cup coconut cream
- 4 curry leaves
- 1 tsp garam masala
- 2 bay leaves
- 1 cup broth
- juice 1/2 lemon
- 1 tbs ghee or cooking oil
- 1/2 tsp salt
- 1/4 cup cilantro chopped
- 1 carrot, cut into thin rings
- 1 cup cauliflower florets, cut into small pieces
- 1/2 cup roasted butternut squash (OPTIONAL)
- 1/2 cup spinach, chopped (OPTIONAL)
Instructions
Meatballs
- Add all the meatball ingredients to a bowl and mix well to combine
- Shape the mixture into small golf-sized balls and set aside (about12)
Curry gravy
- In a skillet, heat the oil over medium high heat
- Add the onion and sauté until translucent.
- Add the ginger and garlic and cook for another 30 seconds
- Add the tomato paste and curry powder.
- Sauté for 2 minutes, mixing well to coat the onions
- Add the coconut cream in two batches to prevent the spices from burning
- Add the curry leaves, bay leaves, garam masala, salt, and pepper.
- Mix to combine well.
- Add the broth and bring to a boil
- Lower the heat to a simmer and gently drop the meatballs in one at a time.
- Cover the pot and let it simmer on medium-low for about 8 minutes.
- Add the vegetables and turn the meatballs over so the other side in the liquid.
- Cover and simmer another 15 minutes on medium-low heat.
- Add the roasted butternut squash and simmer 2 minutes until it is warmed through.
- Remove from the heat, add the lemon juice and cilantro and stir to mix.
- Serve over rice and garnish with fresh chopped cilantro.
Notes
Source: yeenaazmanovkitchen
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 3 meatballs