Lamb Meatball Curry

It was an experiment, anyway.

Ingredients

• 1 lb ground lamb
• 1 tsp minced garlic
• 1 onion, chopped fine
• 1/2 tsp black pepper
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp ginger
• 1/2 tsp turmeric
• 1 egg
• 1 can diced tomatoes
• 1 tsp tomato paste
• water
• about 1/4c (?) cream
• salt to taste

Mix the meat, garlic, pepper, garam masala, and egg into a meatball mixture, then form into 1.5" diameter meatballs. Pop them in a 375 degree oven on a cookie sheet covered in foil for about 20-30 minutes, or until they're about done. I think at the end we broiled 'em to get a little char.

Meanwhile, cook the onion in a pan with a little neutral oil. When that's done, toss in the remaining spices (cumin, ginger, turmeric) and cook for a little bit. Then add the tomatoes and the tomato paste. Cook until thickened.

When the meatballs are done, add them to the onion / tomato / spices mixture. Add just enough water so that nothing burns and cook for another 10-20 minutes. When you're getting to the end, let most of the water evaporate off and replace it with some heavy cream. Serve over rice.

Thoughts: The meatballs were really the highlight of this dish. I'm not sure the sauce did too much for it. So I think we're going to have to tweak this idea a little bit. I think in the future I would use crushed tomatoes, or else possibly blend the whole sauce before adding the meatballs. Also might use some madras curry powder? Not sure about that. There was something missing here.

Disaster Index: 4/10