Indian Lamb Meatballs With Red Wine

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READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the meatballs:
  • Finely chop one yellow onion and mix it into the lamb. Add the ground cumin and the raw egg; mix together well.
  • Handlng the meat as little as possible, form 1 ½” meatballs.
  • Prepare the sauce:
  • Chop the second onion while heating some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden – do not let it brown.
  • Add curry powder, lower heat and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface,.
  • Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves.
  • When the meatballs are half cooked, add the ground coriander.
  • When finished cooking, turn off heat and sprinkle a half tablespoon of garram masalla over the top of the stew. Cover and let sit for a while.
  • Serve with basmati rice and mango chutney.
  • NOTES:
  • A couple of optional ingredients to add at the end:
  • a little creme fraiche (not more than about 7 Tablespoons).
  • halved hard-boiled eggs - tuck them into the bottom of the pot.
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