Ingredients
-
1
-
1
-
1
-
1
-
1
-
4
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Curried Lamb Meatballs, I have been trying to duplicate a dish from my favorite Indian restaurant in Tucson, AZ. This is not it, close but not yet. It is, however, extremely tasty!, Made this for dinner last night and it was excellent! I made it exactly as suggested with no substitutions and it was delicious – and easy! Definitely a keeper!, We really enjoyed this curried lamb dish. It was very easy to make and had really nice flavor. The only modification that I made was to use 2 red peppers instead of one red and one yellow as that is what I had on hand, and used a hot curry powder versus a sweet one. I also liked that it did not require a lot of prep. We served it over basmati rice. Thanks!
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Steps
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1
Done
|
Salt and Pepper the Lamb, Then Mix and Form Into Little Balls. |
|
2
Done
|
Heat the Olive Oil in a Skillet and Start Browning the Meatballs. |
|
3
Done
|
Slice the Peppers and Onion Thinly and Add to the Browning Meatballs. Shake the Pan or Stir Every So Often to Brown the Meatballs All Over. |
|
4
Done
|
When the Meatballs Are Brown and the Peppers and Onions Have Softened Slightly, Add the Butter and Curry Powder. Stir Again and Add the Tomato Sauce. |
|
5
Done
|
Stir Again and Cover With a Lid, Simmer For 10 to 15 Minutes. |
|
6
Done
|
Remove Lid, Stir in the Spinach and Cilantro and Simmer 5 Minutes. |
|
7
Done
|
Serve With Steamed Basmati Rice. |
