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.
CREAMY LAMB MEATBALLS
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 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.