If you’re new to eating lamb, this is a great recipe to try. Lamb can have a strong flavor, but the seasonings in this recipe make it mild and delicious. These meatballs can be made in a slow cooker, which many people think of as a “winter” way to cook, but I find it’s a time-saving cooking method all year long. I enjoy these meatballs with a side of greens. Serves 6 to 8.
One 28oz can tomato puree, unsalted
¼ – ½ tsp. sea salt
½ cup chicken broth
2 TBS olive or coconut oil
2 medium onions, finely chopped
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 tsp. curry powder
Pinch of cayenne (optional)
2 lbs. pastured ground lamb
½ cup finely chopped onion
½ tsp. grated fresh ginger
1 clove garlic, minced
½ tsp. ground coriander
¼ tsp. ground cumin
½ tsp. garam masala
½ tsp. sea salt
½ cup cilantro
- Turn the slow cooker on High and add the tomatoes, sea salt and broth.
- Heat the oil in a skillet over medium-high heat. Add the onions, garlic, ginger, curry powder and cayenne and sauté for 2 minutes, until the mixture is fragrant. Add to the slow cooker, and stir to combine.
- Combine all the meatball ingredients, except the cilantro, in a large mixing bowl and mix until well blended. Shape into 2-inch meatballs and drop into the sauce in the slow cooker.
- Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the meatballs are cooked through. Stir the cilantro into the sauce.
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