Lamb meatballs in tomato sauce with spices
4 servings
30 minutes
Lamb meatballs in tomato sauce with spices are a refined dish of Indian cuisine that combines a wealth of flavors and aromas. The origins of the recipe date back centuries, reflecting the traditions of Indian spices where garam masala and chili add spiciness and warmth. Tender meatballs made from lamb gain juiciness from the addition of fresh herbs and egg. Tomatoes, coconut milk, and broth create a rich sauce that envelops the meat with sweet-spicy notes. Lime juice and fresh mint add a refreshing contrast, making the dish harmonious. The meatballs pair perfectly with basmati rice that absorbs the sauce's aroma. This warming and sophisticated treat can adorn any table, whether it's an everyday dinner or a festive feast.
1
Heat oil in a large skillet. Sauté finely chopped onion for 5 minutes until golden. Add minced garlic, garam masala, and chili. Cook, stirring, for 2-3 minutes until fragrant. Transfer half of the mixture to a bowl and let it cool.
- Vegetable oil: 3 tablespoons
- Onion: 2 heads
- Garlic: 3 cloves
- Garam masala: 1.5 tablespoon
- Chili powder: 0.5 teaspoon
2
Add tomatoes and tomato paste to the pan, mix well. Simmer for 5 minutes, then add broth and coconut milk. Bring to a boil, remove from heat, cover, and let sit for a while.
- Canned tomatoes: 400 g
- Tomato paste: 1 tablespoon
- Beef stock: 500 ml
- Coconut milk: 270 ml
3
Add minced meat, chopped herbs, and lightly beaten egg to the cooled onion mixture. Mix well by hand and shape into 28 balls the size of a walnut. Cover and refrigerate for 30 minutes.
- Ground lamb: 500 g
- Fresh cilantro (coriander): 6 tablespoons
- Chicken egg: 1 piece
4
Bring the tomato sauce to a boil. Add the meatballs to the sauce, cover with a lid, and simmer on low heat for 1 hour until the sauce thickens, stirring gently during cooking. Add lime juice. Before serving, sprinkle with chopped mint and serve with boiled rice.
- Lime: 1 piece
- Fresh mint: 6 tablespoons
- Basmati rice: to taste
