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Northern Indian Lamb Meatballs

Recipe photo courtesy of Antonis Achilleos

Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.

Source: Martha Stewart Living, January 2005



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How would you rate this recipe?
  • MS112630487
    31 JAN, 2011
    I made these and they were delicious. I would suggest not using too large of an onion. I ended up not using all of it, and too many onions made it difficult to roll the meatballs. I was only to make 12 meatballs from this recipe. The meatballs were pretty big (4 per person), and instead of adding water (step 5: add water if meatballs are not covered by sauce), I just flipped the meatballs at the 20 minute marker! A bit spicy, but will definitely make again!!!
  • MS10280731
    21 JAN, 2011
    I made these last weekend and they were fantastic. It was one of the big hits of my Indian themed dinner. The sauce was delish and the meatballs were so tasty with that bit of prune tucked inside. Will definitely be making these again!
  • DaveS
    3 NOV, 2007
    I made these a while back, and they were amazing. Tons of flavor.

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