Thursday, June 5, 2014

Lamb Meatballs in Green Curry Sauce

Last night we made lamb meatballs in green curry sauce.  We got out extra ground lamb thinking the DeMyers would be back - so we are going to be eating meatballs for days! :)  We might try to save them some for when they come home tomorrow.

First you pour a glass of wine
Then you take out the piece of cork
Then take a drink :)
Lamb meatballs:
  • 1 lb ground lamb
  • 1/2 cup fresh bread crumbs
  • 1 large egg, beaten
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon kosher salt
To make the meatballs, mix the ground lamb, bread crumbs, egg, cumin, garam masala, and salt together in  a large bowl.  Cover and refrigerate for at least 15 minutes or up to 4 hours.

Green curry sauce:

  • 1 tablespoon vegetable oil or lard (real home rendered lard)
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons peeled and minced fresh ginger
  • 1 jalapeno or serrano chile, seeded and minced
  • 1 (13 1/2 - ounce) can coconut milk (do not shake)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1 cup packed chopped cilantro leaves
  • 1 teaspoon tamarind concentrate (sold at Indian grocers) or fresh lemon
Chopped onion and garlic

Used half lard and half olive oil this time

To make the sauce, heat the lard in a large saucepan over medium heat.

Add the onion, garlic, ginger, and chile and stir well.

Spoon out and measure 1/2 of the thick coconut milk that has risen to the top.  Add to the saucepan with the cumin and garam masala.

Cook until the onion mixture is softened and the coconut milk is reduced and looks oily, about 5 minutes.

Add one cup water, the cilantro, tamarind concentrate, and remaining coconut milk (about 1 1/4 cups).

Whisk well and bring to a simmer.  Reduce heat to medium-low and cook, whisking occasionally until slightly reduced, about 10 minutes.

Using your hands rinsed under cold water. shape the meat mixture into 24 equal small meatballs.  Transfer to a plate.  Carefully add the meatballs to the simmering sauce and cover with lid ajar.

Simmer until the sauce is thickened and the meatballs are cooked through with no sign of pink, about 20 minutes.  Season with salt.  Serve hot.  You can also put some more cilantro on top.

Yummo!!!! :)

Hope y'all have a great day!  And have fun making this delicious meal!

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