Here's a recipe for ground lamb that's delicious. Serve with brown basmati rice (cooked with a few star anise pods) and fresh or frozen just-cooked peas on the side. Sprinkle with fresh cilantro. Makes a pretty plate. You can serve this with Egg Curry with Potatoes and warm Naan. This recipe is adapted from Six Spices by Neeta Saluja.
I've been trying many Indian recipes using the instant pot - this one does not.
Meatballs:
2 pounds ground lamb
2 eggs
6T chickpea flour
1 tsp garlic salt
1 tsp garam masala
6 dried apricots (quartered)
Place the meatballs on a greased baking dish. Bake for 20 minutes at 400 degrees. Discard the fat and cover the meatballs until the sauce is ready.
Sauce:
1 finely chopped large white onions (or two small)
4 T finely chopped fresh ginger
4 large cloves of garlic, minced or finely chopped
Make a paste with 4 T water and the onion, ginger and garlic by using an immersion blender or food processor.
Place 10 T cooking oil in a medium hot pan and add onion paste when oil is hot. Stir and roast the onion paste until the oil is oozing on the sides of the mixture - about 5-10 minutes. Reduce heat to low and add:
2 tsp. cumin and coriander powders
1 tsp. red chili and turmeric powders
Stir well and add tablespoons of water 5-6 times during a few minutes of cooking. The mixture should easily make a thick mass in the middle of the skillet. Add 2 tsp. salt
Stir in 2 cups (or a 15 oz can) of tomato sauce and 1 cup yogurt.
Cook 5 min. on medium heat.
Add meatballs and simmer for 10-15 minutes. Do not boil. These can sit until rice and peas are ready.
Cover all with chopped fresh cilantro.
