While flipping through an Australian food magazine, my eyes were drawn to the appetizing green sauce in a photo of Indian-style meatballs. I am one of those people who do not rate cilantro as my favorite herb, but when I developed this dish to replicate the recipe at home, the sauce proved as delicious as it was attractive. Cook some basmati rice to serve with the meatballs.
Ingredients
Makes 4 to 6 servings
Green curry sauce
Lamb meatballs
Step 1
1. To make the meatballs, mix the ground lamb, bread crumbs, egg, cumin, garam masala, and salt together in a large bowl. Cover and refrigerate for at least 15 minutes or up to 4 hours.
Step 2
2. To make the sauce, heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger, and chile and stir well. Open the can of coconut milk. Spoon out and measure 1/2 cup of the thick coconut milk that has risen to the top. Add to the saucepan with the cumin and garam masala. Cook until the onion mixture is softened and the coconut milk is reduced and looks oily, about 5 minutes. Add 1 cup water, the cilantro, tamarind concentrate, and remaining coconut milk (about 1 1/4 cups). Whisk well and bring to a simmer. Reduce the heat to medium-low and cook, whisking occasionally, until slightly reduced, about 10 minutes.
Step 3
3. Using your hands rinsed under cold water, shape the meat mixture into 24 equal small meatballs. Transfer to a plate. Carefully add the meatballs to the simmering sauce and cover with the lid ajar. Simmer until the sauce is thickened and the meatballs are cooked through with no sign of pink, about 20 minutes. Season with salt. Serve hot.
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Reviews (4)
Back to TopProbably best to pre grill/broil lamb first - by the way this its not trying to be a Thai sauce - Indians also use coconut extensively and the other ingredients are Indian.
Anonymous
San Fran
9/17/2016
Used lean beef with this, and added prepared Thai Green Curry Paste. Super yummy. It was a new take on both meatballs and on curry - so don't be dissuaded by previous negative reviews. We made it anyway and were happy we did.
Anonymous
Ann Arbor, MI
12/2/2012
one word: Horrible. Really not a good Curry sauce to start with - certainly nothing like a real Thai Curry - if that's the expectation. Yea, it has coconut milk, but that's really about where it ends as curry. The Sauce & meatball combination just turned into a goop - and when paired with rice, just a starchy mess. The garam marsala was almost indistinguishable in either the sauce or the meatballs. It was edible, but just not very good. Deleted from my recipes.
cody50
El Cerrito, Ca
2/12/2012
Wow. This recipe is greasy, greasy, greasy as written. The curry was curry, and lovely as such, but when you cook the meatballs in the sauce, all the fat from the meat just floats on top. Gross. Cooking the meatballs separately is a better option, but I'm not sure it's worth it. There are nicer things to eat in a curry, and it's just not the best way I've ever eaten a meatball, either. Unless I'm making a meatball smorgasbord, I'm pretty sure I'll never bother with this again. I might crib the sauce recipe, though, since it's easy enough.
haiserch
Baltimore
2/6/2012
