When it comes to Easter eating, our family has favorites: Deviled eggs, baked ham, potato salad and Rice Krispies cereal treats are a must. However, we also like trying something new. We found ground lamb on sale and decided to try some curried lamb meatballs.
Many people expect lamb to be greasy, but, particularly with modern breeding practices, that is not the case. Lamb can contain as little as 5 percent fat depending on the cut. Up to half of the fat in lamb is a monounsaturated fat, and it is a good source of iron and trace minerals, according to naturallambcoop.com. It's an easy meat to work with, freezes well and is delicious in meatballs, gyros, burgers, casseroles, etc.
This recipe calls for Madras paste (a particular kind of curry paste), which you can make from scratch or find with the spices or sauces in many stores. If you want a spicier sauce, choose a hotter paste.
Give these spicy meatballs a try, and welcome lamb to your Easter feast.
*****
Curried lamb meatballs
1 pound ground lamb
1 tablespoon ground cumin
1 tablespoon grated fresh ginger
1 teaspoon kosher salt
2 tablespoons fine bread crumbs or Ultra Gel (optional)
2 tablespoons butter
1 large white onion, peeled and diced
4 cloves garlic, crushed
4 tablespoons Madras paste
15 ounces vegetable broth
2 tablespoons tomato paste
cup cilantro, chopped (optional)
In a medium bowl, combine lamb, cumin, ginger, salt and bread crumbs or Ultra Gel. (These last two serve as binders, and if your lamb is particularly wet, you will want to use one or both to absorb the moisture and hold the meatballs together.) Mix well and form into meatballs. Remove to a covered container and keep in the refrigerator for a minimum of 30 minutes to allow flavors to meld.
In a large skillet cast iron works very well melt the butter. Fry the meatballs on all sides until browned all the way around. Remove meatballs and set aside. Add the onion to the skillet and sweat on low heat for 7-10 minutes until the onion is soft. Add the garlic and sweat an additional three minutes. Add Madras paste and cook for 2-3 minutes. Add broth and tomato paste and stir to combine. Allow the mixture to simmer for 8-10 minutes until thick and flavorful.
Return meatballs to the sauce and turn to cover with sauce. Cover skillet and cook an additional 8-10 minutes until the meatballs are cooked all the way through. Serve over hot rice and sprinkle with chopped cilantro.
Bryan Brown
Many people expect lamb to be greasy, but, particularly with modern breeding practices, that is not the case. Lamb can contain as little as 5 percent fat depending on the cut. Up to half of the fat in lamb is a monounsaturated fat, and it is a good source of iron and trace minerals, according to naturallambcoop.com. It's an easy meat to work with, freezes well and is delicious in meatballs, gyros, burgers, casseroles, etc.
This recipe calls for Madras paste (a particular kind of curry paste), which you can make from scratch or find with the spices or sauces in many stores. If you want a spicier sauce, choose a hotter paste.
Give these spicy meatballs a try, and welcome lamb to your Easter feast.
*****
Curried lamb meatballs
1 pound ground lamb
1 tablespoon ground cumin
1 tablespoon grated fresh ginger
1 teaspoon kosher salt
2 tablespoons fine bread crumbs or Ultra Gel (optional)
2 tablespoons butter
1 large white onion, peeled and diced
4 cloves garlic, crushed
4 tablespoons Madras paste
15 ounces vegetable broth
2 tablespoons tomato paste
cup cilantro, chopped (optional)
In a medium bowl, combine lamb, cumin, ginger, salt and bread crumbs or Ultra Gel. (These last two serve as binders, and if your lamb is particularly wet, you will want to use one or both to absorb the moisture and hold the meatballs together.) Mix well and form into meatballs. Remove to a covered container and keep in the refrigerator for a minimum of 30 minutes to allow flavors to meld.
In a large skillet cast iron works very well melt the butter. Fry the meatballs on all sides until browned all the way around. Remove meatballs and set aside. Add the onion to the skillet and sweat on low heat for 7-10 minutes until the onion is soft. Add the garlic and sweat an additional three minutes. Add Madras paste and cook for 2-3 minutes. Add broth and tomato paste and stir to combine. Allow the mixture to simmer for 8-10 minutes until thick and flavorful.
Return meatballs to the sauce and turn to cover with sauce. Cover skillet and cook an additional 8-10 minutes until the meatballs are cooked all the way through. Serve over hot rice and sprinkle with chopped cilantro.
Bryan Brown