Lamb Meatballs in Lentil Curry

In the wake of a strong cold front and the ongoing storm in the Northeast, this weekend should be declared as staying at home and eating comfort food weekend.  Even though I’m not a fan of the cold, one of winter’s redeeming factors is soups and curries. To help you plan your comfort meal for the weekend, I’ve got the recipe for lamb meatballs in a delicious lentil curry. The recipe is simple, easy to follow and requires few basic ingredients.  I used ground lamb but you can also use beef, chicken or turkey for the meatballs.  The meatballs are cooked slightly for a few minutes  on each side and then are simmered in lentil curry. Chickpea acts as a binder and onions make the meatballs tender and juicy. The other key to making tender and light meatballs is not to over-mix the meat. Mix the ingredients for meatballs together first and add the meat in the end, gently mixing it using a fork. The combination of lentil curry and meatballs is so flavorful and light, it is definitely on the upper end of the flavor spectrum.  Serve it warm with your choice of bread or rice and there you have it – a well balanced, guilt – free comfort meal.
Stay warm xx

Ingredients
Meatballs
1 Pound Ground Lamb
1/2 Small Onion
3-4 Springs Cilantro
2 Cloves Garlic
2 Tablespoon Cooked Chickpea, I used canned
Salt and Pepper to taste
2 Teaspoon Cooking Oil
Curry
3/4 Cup Red Lentils, washed and drained
1/4 Cup Green Lentils, washed and drained
1-2 Bay Leaves
1/2 Onion, finely chopped
3 Teaspoon Tomato Paste
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Coriander Powder
1/2 Teaspoon Red Chili Powder or Cayenne Pepper
Salt to taste
Lemon Juice to taste
Cilantro for garnish
Tip: If not using the pressure cooker for cooking lentils, soak the lentils in water for a few hours for faster cooking.
Process

1. Add the lentils to the pressure cooker along with 2.5 cups of water and bay leaves. Cover the pressure cooker and cook on medium heat for 15-20 minutes (approximately 3 whistles). Turn the heat off and let the pressure release on its own. Alternatively, you can cook the lentils along with bay leaves, by boiling in a pan for 30-40 minutes. Make sure the lentils are completely cooked.
2. Meanwhile, in a blender or food processor, pulse together – onion, garlic, chickpea and cilantro.
3. Take the mixture out in a plate, add salt and pepper and mix everything well. Now add the ground lamb and very gently mix everything using a fork. Do not over-mix.
4. Taste test the mixture by cooking a small patty on a flat pan. Adjust the spices if needed.
5. Divide the lamb mixture into 16-18 equal parts and roll them into balls.
6. Heat oil in a shallow pan and cook the meatballs for around 2 minutes on each side until they start to change the color and just enough for them to hold their shape. Flip the meatballs very gently, as they may break.
7. Take the meatballs out in a plate and in the same pan with remaining oil, add finely chopped onion and salt. Cover the pan and cook on medium heat for one minute or until the onion becomes translucent.
8. Now add tomato paste and the rest of the spices (chili powder, turmeric and coriander powder). Cook for two minutes or so until everything is mixed together. Now add a cup of water and bring the mix to a boil.
9. Now add the boiled lentils to the pan and stir everything well. Gently add the meatballs one by one, making sure that meatballs are covered completely in the curry. Add more warm water if needed.
10. Reduce the heat, cover the pan and cook for 15 minutes, stirring half way through the cooking time.
11. Taste the curry and adjust seasoning if needed. Remove the cover and cook on high heat for an additional minute or more for a thicker consistency.
12. Add lemon juice, garnish with cilantro and serve warm with toasted baguette, naans, rotis or over rice.

Enjoy! 🙂