Lamb Meatballs in Green Curry Sauce

Ingredients for Lamb Meatballs in Green Curry Sauce

• 1 cucharada de aceite vegetal

• 1 cebolla amarilla mediana, picada

• 4 dientes de ajo, picados

• 2 cucharadas de jengibre fresco pelado y picado

• 1 jalapeño or serrano chilli, seeded and minced

• 1 (375g) can coconut milk (do not shake)

• 1 cucharadita de comino molido

• 1/2 cucharaditas de garam masala

• 1 cup packed chopped coriander leaves

• 1 teaspoon tamarind concentrate (sold at Indian grocers) or fresh lemon juice

• Sal kosher

• 450 g de carne de cordero picada

• 120ml fresh bread crumbs

• 1 huevo grande, batido

• 1 cucharadita de comino molido

• 1/2 cucharaditas de garam masala

• 1/2 cucharadita de sal kosher

1. To make the meatballs, mix the lamb mince, 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.

2. To make the sauce, heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger, and chilli and stir well. Open the can of coconut milk. Spoon out and measure 120ml 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 coriander, tamarind concentrate, and remaining coconut milk (about 300ml ). Whisk well and bring to a simmer. Reduce the heat to medium-low and cook, whisking occasionally, until slightly reduced, about 10 minutes.

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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