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A bowl of creamy Indian lamb meatball curry with naan, basmati rice, lemon wedges, curry powder and fresh cilantro around it.
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Indian Lamb Meatballs in Curry Sauce

You're swapping the ground beef for lamb tonight, and nobody at the table is going to complain. Keep the naan close, because the creamy curry these meatballs finish in is the part everyone goes back for.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 to 6 servings
Calories: 605kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Lamb Meatballs

  • 1 lb ground lamb
  • 1/4 cup red onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon kosher salt
  • 2 tablespoons chopped cilantro
  • 1 tablespoon oil for cooking

For the Curry Sauce

  • 2 tablespoons ghee or butter
  • 1 medium red onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 2 cups tomato puree
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt

For Serving

  • Chopped cilantro
  • Basmati rice
  • Naan
  • Lemon wedges

Instructions

Mix the Ground Lamb

  • In a large bowl, combine the ground lamb, red onion, garlic, ginger, garam masala, cumin, coriander, salt, and cilantro. Mix gently until just combined.
    The ground lamb meatball mixture stirred together with a wooden spoon, red onion and cilantro flecked throughout.

Shape the Meatballs

  • Roll the mixture into about 16 to 18 small meatballs and place them on a plate.
    Raw lamb meatballs rolled and lined up on a white plate, ready to brown.

Brown the Meatballs

  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs and cook for 6 to 8 minutes, turning occasionally, until browned on all sides. They do not need to be fully cooked at this stage. Transfer to a plate.
    Raw lamb meatballs going into a hot cast iron skillet to brown.

Cook the Onion

  • Reduce the heat to medium and add the ghee or butter to the same skillet. Add the chopped red onion and cook for 5 to 6 minutes, stirring occasionally, until softened.

Add the Aromatics

  • Stir in the garlic and ginger and cook for 30 seconds, until fragrant.
    Chopped red onion, grated ginger and garlic in the cast iron skillet to start the curry sauce.

Toast the Spices

  • Add the curry powder, cumin, coriander, garam masala, and chili powder. Cook for 30 to 60 seconds, stirring constantly.

Make the Curry Sauce

  • Pour in the tomato puree, water, and salt. Stir well and simmer for 6 to 8 minutes, until the sauce slightly thickens.
    Tomato curry sauce simmering and steaming in the cast iron skillet, stirred with a wooden spoon.

Finish with Cream

  • Reduce the heat to low and stir in the heavy cream until the sauce is smooth and creamy.

Simmer the Meatballs

  • Return the browned lamb meatballs to the skillet. Cover and simmer over low-medium heat for 10 to 12 minutes, or until the meatballs are cooked through (160°F in the center) and the sauce has thickened.

Serve

  • Garnish with chopped cilantro and serve hot with basmati rice, naan, and lemon wedges.
    A cast iron skillet of lamb meatball curry in creamy tomato sauce with cilantro, naan, lemon wedges and a bowl of basmati rice.

Notes

  • Don't overmix the lamb mixture or the meatballs can become dense.
  • Browning the meatballs first adds extra flavor to both the lamb and the curry sauce.
  • Adjust chili powder depending on how spicy you want the curry.
  • Make ahead: shape the meatballs up to 1 day ahead, cover, and refrigerate.
  • To bake instead: 400°F for 12 to 15 minutes, then finish in the curry sauce.
  • Ground beef or chicken work in place of lamb; the flavor and richness will be different. Cook ground chicken to 165°F.

Nutrition

Serving: 1serving | Calories: 605kcal | Carbohydrates: 20g | Protein: 23g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 850mg | Potassium: 991mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1222IU | Vitamin C: 19mg | Calcium: 101mg | Iron: 6mg