Lentil Curry and Lamb Meatballs

Hello There!

Who’s ready for a new lamb recipe? (This is the part of the movie where you should all raise your right hands while screaming “ME!”)

Today’s recipe is: Lemongrass Meatballs and Lentil Curry!

What can be said about this dish? Well, for starters, it’s ridiculously easy to make and packed with flavor and protein (meatballs AND lentils? Hello!)

Meatballs

For the meatballs, I used ground lamb, lemongrass paste, yogurt and assorted spices.

You probably won’t find ground lamb in your local grocery store, so try asking your butcher to grind a cut of lamb meat for you, that’s what I did. Needless to say, you can use whichever meat you like, such as beef, if lamb taste is too strong for you.

Fresh lemongrass is virtually impossible to find in mainstream grocery chains outside of Southern Asia, Central/Western Africa and the Caribbean, hence why I opted for lemongrass paste. You should find it in the “ethnic food” aisle. The taste can be quite strong if not used to it, so try adding 1 tablespoon and tasting the mix before adding the second (or third) tablespoon.

Do not forget to add yogurt as it provides moisture. Lamb meat is “less juicy” than pork or beef, which would result in dry meatballs, if no yogurt is added.

Lentil Curry

The classics: lentils, coconut milk, curry paste and spices.

I used mostly brown lentils along with some red I had left. I recommend using mostly if not only brown lentils. I soaked the lentils a couple of hours before cooking them. It’s not mandatory but recommended to avoid digestive problems. Also, soaking the lentils drastically reduce cooking time.

I added spinach at the very end to “green up” the recipe but kale works too.

Serve this with white or brown rice, steamed cassava or potatoes.

For more Meatball or Lamb recipes, click here below:

Meatballs in Tomato and Basil Sauce (Polpette al Sugo)

Cameroonian Turning Plantains

Well, without further ado, here’s the recipe. Scroll down for video instructions.

Bon Appetit!