Madras-Style Meatball Kabobs

"Use Madras curry"
 
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Ready In:
1hr 55mins
Ingredients:
18
Serves:
6-8
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ingredients

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directions

  • 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.
  • Add in the garlic; cook 1 minute.
  • Stir in the curry powder and cumin; cook 30 seconds more.
  • Stir in the ginger; remove pan from heat.
  • Remove half the mixture from the pan and reserve it to blend with the lamb.
  • 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.
  • 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.
  • 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.
  • Add in the lamb, jalapeno, salt, pepper, and reserved onion mixture.
  • Gently stir with your fingers just until blended.
  • Wet hands with cold water and shape the meat into 40 balls, about 1 ½ inches in diameter each.
  • Be careful not to overwork the meat.
  • Cover with plastic wrap and refrigerate about 45 minutes until very cold.
  • Thread the cold meatballs onto eight skewers, five per skewer, alternating with the bell pepper.
  • Lightly brush the meatballs and bell pepper with the vegetable oil.
  • Grill over direct high heat until the meat is cooked to the center, about 6-8 minutes turning once halfway through grilling time.
  • Meanwhile, reheat the sauce; serve kabobs hot with the sauce.

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