Classic Curried Lamb Meatballs Recipe
Ingredients
| Ground lamb | 1 Pound | |
| 1 clove garlic, minced, or 1/8 teaspoon instant minced garlic | ||
| Onion | 1 Medium, sliced | |
| Stalk celery | 1 , sliced | |
| Flour | 2 Tablespoon | |
| Curry powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 2 cubes or teaspoons chicken bouillon (crush cubes) | ||
| Chutney | 1/4 Cup (16 tbs) | |
| Prepared mustard | 1 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
Directions
In 1 1/2-quart (8-inch round) baking dish, combine ground lamb and garlic.
Push meat to one side and form meat into 1-inch balls, arranging in same dish.
Add onion and celery; cook uncovered, 5 minutes, rearranging and turning once.
Drain off fat.
Sprinkle meatballs with flour, curry powder, salt and bouillon.
Stir in chutney, mustard and water.
Cook uncovered, 4 minutes or until done, stirring once.
Push meat to one side and form meat into 1-inch balls, arranging in same dish.
Add onion and celery; cook uncovered, 5 minutes, rearranging and turning once.
Drain off fat.
Sprinkle meatballs with flour, curry powder, salt and bouillon.
Stir in chutney, mustard and water.
Cook uncovered, 4 minutes or until done, stirring once.
Chef
