Friday, January 10, 2014

Gluten Free Friday! (Lamb Meatballs in a Spicy Curry)

Hello again everyone and welcome to this year’s first Gluten Free Friday recipe post. I hope everyone has had a good week and is ready to get their weekend started. Today I bring you a spicy Indian dish that is so flavorful and so delicious that you’ll want to make it again and again. I had tried Thai Curry dishes before but had never really had any Indian food so I had to give this a try when I saw how delicious it looked. Thai Curry dishes and Indian Curry dishes have different flavors in many ways but also have subtle similarities. However, they’re both delicious and that’s what really matters. While lamb is common to Indian cuisine, if you don’t have lamb on hand you could always use Turkey instead. Also, since the spiciness of this dish comes from the Curry Paste there’s not really any way to make this dish mild unless you happen to find a mild Curry Paste, which I hear does exist. On that note, the Madras Curry Paste can typically be bought in the ethnic foods section of your local grocery store or online but if you really feel like taking the time to make your own just click here for a recipe. I hope you enjoy this dish as much as I did. Please post comments below letting me know what you thought about the dish.

Lamb Meatballs in a Spicy Curry

  • 1 2/3 lb Ground Lamb
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Grated Fresh Ginger
  • 1 tsp Salt
  • 2 Tbsp Butter
  • 1 Large Onion, peeled and finely diced
  • 4 cloves Garlic, peeled and crushed
  • 4 Tbsp Madras Curry Paste
  • 1 1/4 cup Boiling Water
  • 2 Tbsp Tomato Paste
  • 1/2 cup Coriander Leaves, roughly chopped

1. In a large bowl, add the lamb, cumin, ginger and salt; mix until combined and then roll into tablespoon sized meatballs.
2. Melt the butter in a large frying pan over medium heat; add the meatballs and brown on all sides, about 2-3 minutes, then remove from the pan and drain on a paper towel.
3. Using the same pan (add more butter if needed), cook the onion and the garlic until soft.
4. Add the Madras Curry Paste, stir to combine, and cook for another minute; add the water and stir to combine.
5. Add the tomato paste and stir to combine; bring the sauce to a boil and simmer, covered, for 5 to 10 minutes or until thickened.
6. Add the meatballs to the sauce and simmer, covered, for 5 minutes.
7. Garnish with Chopped Coriander; serve over rice and/or with Indian Roti Flatbread.

No comments:

Post a Comment