Lamb Meatballs with Sticky Tamarind Sauce

Yes, more meatballs. I’m on a kick. This recipe also reminded me why I no longer cook meat on the stovetop. I’ll bake these instead of pan frying next time, basting the meatballs halfway through cooking.

gluten-free, paleo

Lamb Meatballs with Sticky Tamarind Sauce

1 lb. ground lamb

2 Tbsp. curry powder

1 Tbsp. turmeric powder

1/2 small onion, minced

3 cloves garlic, minced

2 tsp. ground ginger

1/4 c. cilantro, chopped

2 tsp. baking soda dissolved in 1 Tbsp. water

Salt & pepper

Set a large frying pan over medium-high heat with a Tablespoon or so of your favorite neutral oil.

Combine all ingredients by hand and form into meatballs, dropping into the pan as you go.

Let fry until the first side has released from the pan and is browned. Flip.

While those are working, prep the sauce.

Combine:

3 Tbsp. tamarind paste

2 Tbsp. brown sugar (or honey or date syrup)

2 Tbsp. soy sauce or coconut aminos

1 Tbsp. neutral oil

2 tsp. ground ginger

2 cloves garlic, minced

1 tsp. red chili flakes

When the meatballs are about 3/4 done, scootch over to the sides of the pan and dump all the sauce ingredients in the center. Stir, coating the meatballs, and finish cooking over medium heat.

Serves 4

An optional side (pictured)

500g microwave bag small potatoes

1/2 c. frozen peas

1 tsp. mustard seeds

1 Tbsp. mustard oil

2 Tbsp. curry powder

1 Tbsp. butter

Salt & pepper

Cook the potatoes through and then chop. In a large pan over medium-high, warm the mustard seeds in the oil until they start to pop.

Add the curry powder to bloom.

Add the potatoes and peas and hit with generous salt & pepper. Stir well to combine.

When your meatballs are 3/4 of the way done and your potatoes & peas are getting a little browned, add the butter and stir again to combine.

Pull at the same time as the meatballs.

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