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Nutrition Facts
Serving Size 1 (352g) Recipe makes 4 servings
Calories 529
Calories from Fat 381		(72%)
Amount Per Serving		%DV
	Total Fat 42.4g	65%
	Saturated Fat 19.5g	97%
	Monounsaturated Fat 16.6g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 113mg		37%
Sodium 720mg		30%
Potassium 902mg		25%
Total Carbohydrate 17.5g		5%
	Dietary Fiber 4.2g	16%
	Sugars 7.1g
Protein 21.9g		43%
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Curried Lamb Meatballs

Recipe #165146 | 35 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: DesertChef
Apr 21, 2006

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!

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
1 lb ground lamb
1 red pepper
1 yellow pepper
1 sweet onion
4 tablespoons butter
2 tablespoons sweet curry powder
1 (15 ounce) can tomato sauce
1 cup chopped spinach (fresh or frozen, thawed)
1 tablespoon cilantro, chopped
salt
pepper

Directions

1
Salt and pepper the lamb, then mix and form into little balls.
2
Heat the olive oil in a skillet and start browning the meatballs.
3
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
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
Stir again and cover with a lid, simmer for 10 to 15 minutes.
6
Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
7
Serve with steamed basmati rice.

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Featured Reviews for This Recipe

From: troyh

On Dec 12, 2006

Delicious! Very flavorful and nicely-spicy, not too spicy at all. Served over rice. Also good the next day for leftovers.

1 person found this review helpful

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From: JillAZ

On Jun 22, 2006

Fabulous! This has such great flavor. Very easy to make. I added the veggies a little too soon. Will probably brown the meatballs a little longer next time. I made the meatballs very small and the whole dish was just wonderful. Served with couscous for a great meal. Thanks for the recipe!

1 person found this review helpful

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From: Dr. Jenny

On Sep 4, 2009

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 I 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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From: KLBoyle

On Jan 7, 2009

Very tasty! The tomato sauce overpowered the curry quite a bit but it was still an excellent meal! I served with "Chickpea Curry (Garbanzos)" for a fantastic meal. Thanks DesertChef!

1 person found this review helpful

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Read all 6 reviews