Are you in for a delicious dinner today? Then try out this happy bunch of spiced garam masala meatballs in a tangy tomato and lemon sauce with yogurt. This sounds like the perfect lamb meatball curry… With a creative twist!
So here’s another golden oldie and a family favorite as well: my lamb meatball curry!
I must have made this dish at least 20 times by now. I once found it in a culinary magazine, not sure which one exactly.
And it was a pretty straight forward and basic recipe. Lamb meatballs braised cherry tomatoes, fresh cilantro and confit lemon. Plain and simple flavors, just the way we like our dinners! But over the years I have changed and remodeled it over and over again. Which makes me think that the original recipe might be nothing close to what I am making today.
So that’s how it goes quite often. I add ingredients, then leave other stuff out. My newest addition however: a drizzle of unsweetened yogurt on top of the finished lamb meatball curry right before serving it instead of stirring it through the tomato lemon curry.
And it turned out to be a great idea because it looks even more appetizing this way! Oh yeah, that yogurt really takes this lamb meatball curry to a whole new level.
Lamb Meatball Curry
So what are some great side dishes for this lamb curry then?
I mostly serve this dish with garlic naan bread.
Because you definitely want to mop up that heavenly creamy yogurt sauce afterwards!
If you can’t find any naan bread, then couscous, boiled plain or saffron rice and tortilla wraps will also be a great match.
Do you love lamb meatballs?
Then also check out my oven baked lamb appetizer meatballs with feta cheese and black olives!
- 10,5 oz lamb mince (300 g)
- ½ tsp coriander powder
- ½ tsp garam masala
- 1 tsp cumin seeds
- ¼ tsp garlic powder
- ½ tsp ground cinnamon
- 9 oz fresh tomatoes (250 g), chopped
- 3 garlic cloves chopped
- ½ small onion chopped
- 3 tbsp fresh cilantro chopped
- 3 tbsp fresh mint chopped
- 8 black olives chopped
- ½ small fresh lemon sliced
- 1 bay leaf
- olive oil
Transfer the mince, ground coriander, garam masala, garlic powder and cinnamon to a mixingbowl. Season with pepper and salt.
Knead the ingredients well. Then taste it and add extra pepper or salt if necessary. Roll the mixture into meatballs. I made 16 meatballs of ⅔ oz (20 g).
- Put them on a plate, cover with cling film and let the meatballs rest in the fridge for 10 minutes. Pour some olive oil in a large non-stick pan, place it over medium heat until hot and then add the meatballs.
Bake the meatballs until golden brown for a few minutes. Regularly stir to make sure the meatballs brown evenly.
Once cooked, remove the meatballs (don’t throw away that lovely baking juice!) from the pan and let them cool on a plate. Add the bay leaf, chopped onion and garlic and some olive oil to the pan you baked the meatballs in.
Gently cook the garlic and onion for 5 minutes over medium heat until fragrant. Add half of the chopped tomatoes.
Cook for a few minutes until soft. Then add the chopped olives, sliced lemon and cumin seeds. Also add a small glass of water and a pinch of pepper and salt.
Stir and cover the pan for 5 minutes. Once the tomatoes are soft, add the remaining tomatoes.
Also add the cooked meatballs.
Cover the pan and let the meatballs simmer for another 10 minutes in the sauce. Add water if necessary. In the end check the seasoning. Add salt and pepper to taste. Stir in the chopped cilantro and mint right before serving.
Scoop the curry onto plates and serve.