Most people consider lamb to be a Spring/Easter ingredient, but it’s actually August lamb that has more flavour and better portions. By August, Spring lambs have had the time to enjoy some of Ireland’s freshest grass which helped them grow and mature a bit. I highly recommend Connemara lamb as they feed on natural fresh herbs, heathers and grasses from those gorgeous Connemara Hills.
For my Lamb Meatballs I’ve decided to make a very basic Indian curry, some coconut cream, high quality red curry paste and some peppers is all you need. When it comes to choosing curry paste, there are 3 options you can go for:
Red: Red curry is an all-round paste, which can be used for anything. It has bold flavours but is only mild in spiciness. It’s a great option if you’re not afraid of a bit of spice in your food as it’s made with red chillies, which give it its deep rich flavour and colour.
Yellow: Use a yellow paste for light meats like seafood or poultry or vegetarian meals. Unlike red paste, this one is made with yellow peppers and turmeric, making it sweet rather than spicy.
Green: Back to the chillies! Green paste is made from green chillies, which give it a very strong spiciness that will really hit you. The result? A hot, sharp flavour, not as deep or rich as the previous two.
I first made this recipe with some coconut milk, but I really wanted a thicker sauce so I made a second batch with coconut cream instead. Coconut milk has the same consistency as cow’s milk and is made from shredded coconut and water, whereas coconut cream is much thicker, richer and has 4 times more shredded coconut than water. If you want to make a lighter curry you can also go half and half and use both milk and cream.
I’ve served my curry with some boiled rice and some naan bread as the sauce is ideal for dipping some of that lovely bread in it. The sauce and meatballs can be made gluten-free and it’s dairy-free as well.
Serves: 4 people
- 500g lamb mince
- 2 medium eggs
- 1 red pepper
- 1 yellow pepper
- 1 large onion
- 400ml coconut cream
- 3 tablespoons red curry paste
- 1 teaspoon curry powder
- 1 clove of garlic
- 60g sage and onion stuffing (gluten-free option: Mrs. Crimble’s)
- Optional: Coriander
Serve with: rice & naan bread
Roughly chop op the onions and slice up the peppers in medium strips (about 2cm wide).
Mix eggs with the mince and add the stuffing. Kneed it well before shaping them into meatballs. Put them in the oven at 190°C for 20 minutes.
Meanwhile boil your rice and add some olive oil into a big & deep pan. Cook the onions along with crushed garlic until translucent, then add peppers until soft. Add coconut cream, curry paste and curry powder and stir well. Taste and add more cream or spices as you please.
Let it simmer until the meatballs are ready, add them to the curry and simmer for another 5 minutes. Serve with rice, naan bread and coriander (careful, not everyone likes it, to me personally it tastes like soap unfortunately).