Prep 1 hr 15 mins
Cook 40 mins
Use Madras curry
- 2 tablespoons vegetable oil
- 1 cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon Madras curry powder
- 1 teaspoon ground cumin
- 1 tablespoon grated fresh ginger
- 1 (28 ounce) can plum tomatoes with liquid
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 6 tablespoons fine dry breadcrumbs
- 2 large eggs
- 2 lbs ground lamb
- 2 tablespoons minced jalapeno peppers
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 large green bell peppers, cut into 1-inch pieces
- vegetable oil
- Make the sauce: in a pan over medium heat, warm the vegetable oil; add in the onion; cook, stirring occasionally, for 5 minutes until golden.
- Add in the garlic; cook 1 minute.
- Stir in the curry powder and cumin; cook 30 seconds more.
- Stir in the ginger; remove pan from heat.
- Remove half the mixture from the pan and reserve it to blend with the lamb.
- In a food processor, puree the tomatoes and add to the onion mixture in the pan; add in the brown sugar, salt, and pepper; bring to a boil over high heat.
- Decrease heat to a simmer and cook, stirring often, until the sauce is very thick and has reduced to about 1 ½ cups (about 30 minutes); set aside.
- Meanwhile, make the meatballs: in a bowl combine the bread crumbs with ½ cup cold water; let stand for about 5 minutes; stir in the eggs.
- Add in the lamb, jalapeno, salt, pepper, and reserved onion mixture.
- Gently stir with your fingers just until blended.
- Wet hands with cold water and shape the meat into 40 balls, about 1 ½ inches in diameter each.
- Be careful not to overwork the meat.
- Cover with plastic wrap and refrigerate about 45 minutes until very cold.
- Thread the cold meatballs onto eight skewers, five per skewer, alternating with the bell pepper.
- Lightly brush the meatballs and bell pepper with the vegetable oil.
- Grill over direct high heat until the meat is cooked to the center, about 6-8 minutes turning once halfway through grilling time.
- Meanwhile, reheat the sauce; serve kabobs hot with the sauce.