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)
Well, without further ado, here’s the recipe. Scroll down for video instructions.
Bon Appetit!
Lentil Curry and Lamb Meatballs
Course: Main5
servings15
minutes20
minutes2
hoursIngredients
- Meatballs
500g Lamb/Pork (ground)
1-2 tablespoons Lemongrass paste
1/2 tablespoon Cumin
1/2 tablespoon Garlic powder
¼ teaspoon Nutmeg
1 teaspoon Salt
1 tablespoon Plain yogurt
1 tablespoons Vegetable oil
- Lentil Curry
200g Brown Lentils
3 tablespoons Vegetable oil
½ Onion (chopped)
½ teaspoon Coriander powder
½ teaspoon Paprika
200ml Coconut milk (canned)
2 tablespoons Red curry paste
200ml Water (warm)
Salt (to taste)
150g Spinach leaves
Cilantro (chopped, optional)
Directions
- Soak the lentils for 2 hours (rinse and drain 3 times).
- In a large bowl combine lamb, lemongrass paste, cumin, nutmeg, garlic powder, lemongrass paste, salt and plain yogurt. Gently mix the meat.
- Roll into meatballs and set aside.
- Heat up 1 tablespoon of oil until and brown the meatballs. Remove the meatballs and set aside.
- Discard most excessive grease and add in the onion. Cook until translucent.
- Add in the spices. Cook and stir for 1 minutes.
- Add in the lentils. Stir and cook for 5 minutes.
- Add in the coconut milk, curry paste, and water. Stir, cover and cook for 10 minutes, until the lentils are done.
- Add the meatballs and spinach. Cover and cook 10 minutes;
- (optional) Garnish with cilantro leaves.
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