“Use Madras curry”
1hr 55mins

Ingredients Nutrition


  1. Make the sauce: in a pan over medium heat, warm the vegetable oil; add in the onion; cook, stirring occasionally, for 5 minutes until golden.
  2. Add in the garlic; cook 1 minute.
  3. Stir in the curry powder and cumin; cook 30 seconds more.
  4. Stir in the ginger; remove pan from heat.
  5. Remove half the mixture from the pan and reserve it to blend with the lamb.
  6. In a food processor, puree the tomatoes and add to the onion mixture in the pan; add in the brown sugar, salt, and pepper; bring to a boil over high heat.
  7. Decrease heat to a simmer and cook, stirring often, until the sauce is very thick and has reduced to about 1 ½ cups (about 30 minutes); set aside.
  8. Meanwhile, make the meatballs: in a bowl combine the bread crumbs with ½ cup cold water; let stand for about 5 minutes; stir in the eggs.
  9. Add in the lamb, jalapeno, salt, pepper, and reserved onion mixture.
  10. Gently stir with your fingers just until blended.
  11. Wet hands with cold water and shape the meat into 40 balls, about 1 ½ inches in diameter each.
  12. Be careful not to overwork the meat.
  13. Cover with plastic wrap and refrigerate about 45 minutes until very cold.
  14. Thread the cold meatballs onto eight skewers, five per skewer, alternating with the bell pepper.
  15. Lightly brush the meatballs and bell pepper with the vegetable oil.
  16. Grill over direct high heat until the meat is cooked to the center, about 6-8 minutes turning once halfway through grilling time.
  17. Meanwhile, reheat the sauce; serve kabobs hot with the sauce.

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