Lamb Masala Meatball Curry

barbara lentz


Great Masala


☆☆☆☆☆ 0 votes

15 Min
25 Min
Stove Top



  • 1 lb
    ground lamb
  • 2 clove
    garlic minced
  • 1 Tbsp
    grated ginger
  • 1 medium
    shallot minced
  • 1
    jalapeno or other green chili seeded and chopped
  • 1/4 c
    desiccated coconut

  • 1 Tbsp
    olive oil
  • 1 large
    shallot diced
  • 1 Tbsp
    garam masala
  • 1 tsp
    each ground coriander and turmeric
  • 1/2 tsp
    fenugreek powder
  • 3 Tbsp
    brown sugar
  • 28 oz
    can crushed tomatoes
  • 1/2 c
    coconut yogurt at room temp
  • ·
    fresh cilantro chopped
  • ·
    basmati rice and naan to serve

How to Make Lamb Masala Meatball Curry


  1. Place all the ingredients for the meatballs in a bowl and mix with hands until well incorporated. Roll into about 16 balls and set aside in fridge.
  2. Heat the oil in a large skillet. Add the shallot and cook for about 5 minutes. Add the spices, brown sugar and tomatoes. Bring to a boil. Add in the meatballs and reduce the heat to a simmer. If it looks a little thick add some water. Simmer for 15 minutes. Stir in the yogurt and cook about 5 more minutes.
  3. Serve with basmati rice and naan and garnish with cilantro

Printable Recipe Card

About Lamb Masala Meatball Curry

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Indian

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