Lamb Meatballs with Tomato Tamarind Sauce

Lamb Meatballs with Tomato Tamarind Sauce

Lamb Meatballs

• 1 pound ground lamb
• 1 small onion, finely chopped
• 1/2 cup fresh white breadcrumbs
• 2/3 cup chopped fresh cilantro, plus more for garnish
• 1 egg, lightly beaten
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 small red chili, finely chopped
• 1/4 cup currants, roughly chopped
• Sea Salt
• Freshly ground black pepper
• 4 tablespoons olive oil

Preheat oven to 400.

Combine everything, except olive oil, in a large mixing bowl.  Dampen hands and use to mix thoroughly.  The mix should easily hold a nice ball shape.  Form into meatballs about 1 1/2 inches in size - bigger or smaller as you like.  Add oil to roasting pan and add meatballs.  Add meatballs to roasting pan, rolling gently to coat.  Place in oven and bake about 15 minutes, until meat is cooked through but still pink inside.  Remove from oven and serve immediately with prepared tomato sauce or set aside and reheat in sauce when tomato sauce is ready. 

Tomato Tamarind Sauce

• 2 tablespoons olive oil
• 1 large onion finely chopped
• 3 cloves garlic, minced
• 1 tablespoons grated fresh ginger
• 1 tablespoon turmeric
• 1 28 tin chopped tomatoes
• 1 tablespoon tamarind paste
• 1 teaspoon brown sugar
• 1 teaspoon sea salt
• Freshly ground black pepper

Heat olive oil in a large sauce pan set over medium low heat.  Add onions and cook, stirring occasionally, until onions are translucent, about 5 minutes.  Stir in garlic, ginger, and turmeric and cook a few minutes more.  Add tomatoes, tamarind, sugar, salt and pepper and cook, stirring until sauce is hot and bubbly and tomato juice has started to thicken, about 10 more minutes.  Serve sauce along side hot meatballs or pour sauce over meatballs and return to oven to reheat. 

Spinach Yogurt Sauce

• 3/4 pound baby spinach, roughly chopped
• 2 cups plain Greek yogurt
• 2 cloves garlic, minced
• Sea salt
• Freshly ground black pepper

Wash spinach well and transfer wet leaves to a large skillet with a cover.  Set over medium heat and cook until spinach is wilted and tender, about 5 minutes.  Remove from heat.  Squeeze out excess liquid and let cool.  Combine yogurt and garlic in a mixing bowl.  Stir in cooked spinach.  Season well with salt and pepper. 

Chickpea Flour Flatbread

• 1 cup chickpea flour
• 1/2  teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 1/2 teaspoon baking powder
• 1 1/4 cups warm water
• olive oil, for cooking

Mix together chickpea flour, coriander, ginger, salt, a few cracks black pepper and baking powder.  Whisk in warm water, working as you go to prevent any lumps from forming,  Whisk a about 30 seconds longer to form nice air bubbles.  Heat griddle until nice and hot.  Water should sizzle when flicked onto surface.  Brush with olive oil.  Spoon about 1/4 cup of batter until griddle - using the back of spoon to help spread.  Let cook until set and golden brown, about 4 minutes per side. These become addictive - prepare to double the batter.