Lamb Meatballs Recipe

Recipe By:
Sheethal
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Lamb Meatballs Recipe
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  • Total Time 45 min Ico-add
  • Yield 4 Servings
  • Level Easy

This lamb meatballs recipe uses semolina flour, mashed potatoes and east Indian seasonings to create a dish that is flavor packed and satisfying; the end result is guaranteed to melt in your mouth.
 

Ingredients

  • 1/2 pound lamb, minced
  • Cooking oil as needed
  • 1 onion, chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon garam masala
  • 2 green chiles, minced
  • 1 potato, mashed
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • Salt and black pepper to taste
  • 1 egg yolk
  • Semolina flour for coating
  • Lemon juice on the side
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Directions

  1. 1. Pressure cook the minced lamb with two tablespoons of oil, 1/2 onion, 1/2 tablespoon ginger paste, 1/2 tablespoon garlic paste, turmeric powder and 1/2 tablespoon of garam masala; reserve after cooking.
  2. 2. In a medium size pan heat two tablespoons of oil over a medium burner. Add the remaining onion, ginger paste, garlic paste and green chiles; saute until the onion is soft and translucent.
  3. 3. Add the previously cooked lamb, mix well and cook until heated throughout. Add the mashed potato and mix well. Add the remaining 1/2 tablespoon garam masala, the cumin, coriander powder, salt and black pepper. When all is mixed well, remove from heat and let cool until it can be handled.
  4. 4. Form the mixture into meatballs (or patties if desired); dip in egg yolk and roll in the semolina. Deep fry in oil until golden brown.
  5. 5. Serve hot on rice with lemon juice and/or your favorite sauce.
 
 
  • Did you know?

    The origin of meatballs as a prepared food is uncertain because early recipes are hard to find. Early meatballs were probably made from leftovers and shredded by hand. Or, pounded with a heavy object and minced with primitive tools.