Spicy Meatballs in Spicy Tomato Sauce
These spicy lamb meatballs in a tomato-curry are so tasty and flavorful, and I really love it. You would think, that the dish is burning hot when you start adding all the chilies, but somehow the chilies mellow out and just adds a nice heat. Of course I removed all the seeds, but serranos usually pack some heat.
I really like to drizzle the juice from the lemon over the dish when plated. The tanginess brightens the flavor profile of the dish.
For at low calorie version, serve the meatballs over cauliflower rice.
Serves 4
Ingredients:
Meatballs:
450 g ground lamb
1 tablespoon grated ginger
1 garlic clove
2 Serrano chilies
1 teaspoon garam masala
35 g (1 dl) plain breadcrumbs
¾ teaspoon salt
1 egg
Purée:
4 tomatoes
4 Serrano chilies
1 inch (2½ cm) fresh ginger
Sauce:
2 teaspoons grape seed oil
2 teaspoons cumin
¾ teaspoon turmeric
2 teaspoons paprika
⅛ cup almond slivers
salt to taste
Topping:
Serrano chili
lemon
Direction:
Meatballs:
Peel and grate ginger and garlic. Cut the chilies in half, length-wise and remove the seeds with a spoon. Dice the chilies. Mix meat, garlic, ginger, chili, egg, garam masala and breadcrumbs in a bowl, season with salt. Form about 12 round meatballs with your hands.
Purée:
Cut the chilies in half, length-wise and remove the seeds with a spoon, peel the ginger, and roughly chop it up. Cut the tomatoes in half. Add all the ingredients in a blender, and purée until smooth.
Sauce:
Heat the oil in a large sauté pan and fry cumin, turmeric, paprika and almonds for about 20-30 seconds until fragrant. Add the purée and bring it to a simmer while stirring. Let the sauce simmer for about 15 minutes. Place the meatballs in the sauce and simmer them in the sauce for another 15 minutes. Add more water if necessary.
Finish of the dish with slices of chili and lemon wedges. Serve the meatballs over rice.
Enjoy!