CREAMY LAMB MEATBALLS // the local food report

If you have a few minutes today, give a listen to my dad sharing his recipe for creamy lamb meatballs on this week's Local Food Report. They are so good, and along with a spring salad and a plate of hot cross buns (!) would make a great Easter meal. 


This recipe comes originally from the book 660 Curries by Raghavan Iyer, but my dad has tweaked it a bit to make it his own. Whatever you do, don't try to skip the half and half—buy some pastured cream and embrace the fat! That's why it's so good.

1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 half-inch piece ginger, peeled and minced very small
1/2 small red onion, finely chopped
2 large cloves garlic, finely chopped
8 ounces ground lamb
1 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon butter
1 cup half-and-half
1 teaspoon garam masala

Pulse the fennel and cumin seeds in a spice grinder until they are mostly ground but still have a bit of texture to them. Add this mix to a large bowl along with the ginger, onion, garlic, lamb, and salt and mix well. Use your hands to form roughly ten golf-ball size meatballs.

Warm the oil and butter over medium heat in a large cast iron skillet. Add the meatballs in a single layer and cook, turning frequently, until browned all over—about 5-8 minutes. Pour in the half and half and sprinkle the garam masala around, trying to aim mostly at the half and half and avoid the meatballs. (So you don't get any big clumps.) Raise the heat to medium high and simmer vigorously, uncovered, spooning the mixture over the meatballs every minute or so. The meatballs are ready when they are barely pink inside and the sauce has thickened, after about 8-10 minutes. Scoop out and serve hot, with spoonfuls of sauce, over rice.


Anonymous said...

Thanks for the Easter-dinner inspiration for the carnivores in the house! Fortunately, we have a local source for pastured lamb, as well as pastured and grass-fed Jersey cream.

The vegetarians will just have to suffer through with a Polish Easter egg recipe, compliments of Anna Thomas in her Vegetarian Epicure original volume! And, the eggs will be local and free-range! The butter will come from the aforementioned Jerseys.

Win, win!

And, Elspeth, your recent post about picking up your annual bean/grain share finally prompted me to buy in for next year!

Anonymous said...

its really looking so delicious and very sweet. i need to try this recipe at home. thanks for sharing.
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Norma D. Parker said...

Great post.Your meatball look like a golfball.It is good idea to utilize used golf balls rather than buying new golf balls. If you do not trust using the used golf balls then you can go ahead and try the recycled gold balls. Trying out the recycled or used golf balls is truly a good idea.

Robart Barlley said...

Have you ever wondered about the origin of the Meatball? Probably not. Did you know the meatball is a celebrity in it's own right? While the meatball's true history remains unclear I've managed to compile some very interesting facts about this traditional favorite globally referred to as "The Meatball".This meatball look like a golfball.

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All text, photographs, and other original material copyright 2008-2010 by Elspeth Hay unless otherwise noted.