I love lamb meatballs because they are tastier than using other kinds of meat. This recipe is so easy to pair with almost anything. Add the act that it is so easy to cook, too–you have the perfect recipe when you want on-the-go food.
Lamb Meatballs with Saffron SaucePrint Recipe
- 8 ounces of lean ground lamb
- 1 teaspoon of coarse kosher or sea salt
- ½ teaspoon of fennel seeds, ground
- ½ teaspoon of black cumin seeds, ground
- ½ teaspoon of ground ginger
- ½ small red onion, finely chopped
- 2 large cloves of garlic, finely chopped
- 1 teaspoon of ground Kashmiri chiles; or ¼ teaspoon cayenne
- ¾ teaspoon of sweet paprika
- ¼ teaspoon of saffron threads
- 4 or 5 black cardamom pods
- 6 whole cloves, crushed
- 2 tablespoons mustard oil or canola oil
- Mix the lamb, salt, fennel, cumin, ginger, onion, and garlic in a medium-sized bowl. I like to use my clean hands to do this, as I can knead and massage the ingredients thoroughly into the meat.
- Divide the spiced meat into 10 equal portions, and shape each portion into a tight round. I usually compress it to shape and press it into a taut ball in one hand. As you form them, place the meatballs on a plate.
- Pour 2 cups water into a small saucepan, and add the Kashmiri chiles, saffron, cardamom pods, and cloves. Bring to a rolling boil over medium-high heat. Cook, uncovered until the spices infuse the water and turn it into an aromatic, reddish-orange broth, about 5 minutes. Set it aside.
- Heat the oil in a medium-size saucepan over medium heat. Add the meatballs, arrange them in a single layer, and cook, gently moving them around every few seconds to ensure even browning until they are seared all over, 5 to 7 minutes. Drain off the excess fat into a small bowl.
- Pour the spiced broth over the meatballs. Raise the heat to medium-high and vigorously simmer the thin curry, uncovered, basting the meatballs every minute or two, until the lamb is barely pink inside, about 10 minutes. Use a slotted spoon to scoop the meatballs from the broth and transfer them to a serving bowl.
- Continue to simmer the broth until it reduces to about ½ cup, 8 to 10 minutes. Pour this bright red, potent broth over the meatballs, and serve.