Indian Spiced Meatballs in Curry Sauce

Ingredients

1 pound ground lamb

2" long pieces of ginger peeled and grated, divided

2 1/2 tablespoons curry powder, divided

1/4 teaspoon cayenne pepper

Salt and pepper

2 tablespoons plain yogurt

1 tablespoon extra-virgin olive oil

1 large onion, chopped

3 garlic cloves, minced

3 tablespoons Indian curry paste

1 (14.5 ounce) can diced tomatoes

1/2 cup half-and-half

1/4 cup chopped cilantro

Serve with basmati rice or warm naan.

1. In a large bowl combine the lamb, 1” piece ginger, 2 tablespoons curry powder, cayenne pepper, salt, black pepper, and yogurt, mixing well. With a cookie scoop, roll into golf ball-sized meatballs and brown in olive oil until golden but not cooked all the way through. Remove to a plate and set aside.

2. Discard any excessive fat, leaving 1 tablespoon in the pan. Add onions and cook over medium-high heat until softened, 3-4 minutes. Add the garlic and ginger. Cook for 30 seconds.

3. Whisk in the curry paste, tomatoes, half-and-half and curry powder. Return the meatballs to the pan, and coat with sauce. Bring to a boil; cook 2 minutes. Reduce to a simmer, cover and cook for 15 minutes. Finish with cilantro.

Serves 4