Mar/Apr
2012

Recipe: Indian Lamb Meatballs

Written by Margo Stitch
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0033    1 pound lean ground lamb
    1/3 cup quick oats
    1/4 cup minced onion
    1-1/4 tsp. Indian masala blend* (MDH brand recommended)
    Scant 1/2 tsp. each salt and pepper
    1-1/2 Tbsp. oil, divided
    1/4 cup thinly sliced onion
    2 cloves garlic, minced
    1/2 cup chopped yellow pepper
    1-1/3 cup water
    1-1/2 tsp. grated orange zest
    1/4 tsp. cayenne pepper
    1/2 cup chopped dried apricots
    1/4 cup dried currants
    2 Tbsp. fresh chopped cilantro
    Cooked basmati rice

Combine the ground meat (pork or a ground meat mixture can be substituted) through black pepper. Shape into 1x2-inch meatballs; set aside. Heat ½ Tbsp. oil in a large, skillet over a medium heat. Sweat the sliced onions until translucent, about 3–4 minutes. Add the garlic and yellow pepper. Fry for 30 seconds, stirring continuously. Remove from skillet; set aside. Place 1 Tbsp. oil in skillet then add meatballs. Cook over medium high heat until meatballs are browned and cooked through, stirring often. Return onion-garlic-pepper mixture to pan. Add the water and orange zest. Bring to the boil over high heat, then reduce heat to low. Cover and simmer gently, for 30 minutes. Add the apricots, currants and fresh cilantro; cook covered an additional 5 minutes. Note: if desired, add chopped fresh tomatoes along with the dried fruit. Serve with cooked basmati rice. Serves 3–4. Suggested wine pairing: Trentadue Old Patch Red.

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