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Description
Their spiciness, richness, and freshness is what makes these easy Spicy Curry Meatballs with Cilantro Mint Chutney a crowd favorite.Ingredients
Mushroom and Lamb Meatballs
- 16 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)*
- Olive oil spray as needed
- 1 lb. ground lamb
- 1⁄2 medium red onion, very finely chopped
- 2 cloves garlic, minced
- 2 Tbsp. ginger, grated
- 1⁄2 tsp. ground cumin
- 1 Tbsp. garam masala (or curry powder)
- 1 tsp. red chili flakes
- 3⁄4 cup fresh bread crumbs
- 1 egg.
- 1⁄4 cup cilantro, chopped
- 1⁄4 cup flat leaf parsley, chopped
- 2 tsp. salt
Fenugreek Curry
- 2 Tbsp. canola oil
- 3 Tbsp. garlic, finely minced
- 4 cups heavy cream
- 1 Tbsp. salt
- 1⁄2 tsp. cayenne
- 2 tsp. paprika
- 2 Tbsp. dried fenugreek leaves (kasoori methi)
- 1 tbsp. ground turmeric
- 1⁄4 cup lemon juice
Cilantro Mint Chutney
- 1⁄4 cup lemon juice
- 1⁄4 cup rice wine vinegar
- 2 Tbsp. sugar
- 2 cloves garlic, finely chopped
- 1 cup cilantro leaves and tender stems
- 1⁄2 cup mint leaves
- 1 serrano chile, finely sliced
- 4 Tbsp. walnuts, chopped
- Water (for thinning the chutney) as needed
- Salt to taste
Garnish
- Mint leaves as needed
- Cilantro Mint Chutney as needed
Instructions
For Mushroom and Lamb Meatballs:
- Heat oven to 425°F. Line sheet pan with foil.
- Place mushrooms on sheet pan and spray with olive oil spray. Roast in oven for 15 - 20 minutes or until cooked and dry. Allow them to cool.
- Pulse roasted mushrooms in food processor until similar in texture to ground lamb.
- Combine all ingredients for meatballs, mixing well. Cook small sample piece and taste to adjust seasoning if necessary.
- Form into 2 oz. meatballs and refrigerate for minimum of 15 minutes.
- Place meatballs in hot oven and cook for approximately 12 minutes or until internal temperature is 165°F. Remove from oven
- For Fenugreek Curry: In small, deep saucepan, heat canola oil with garlic, until sizzling and light golden brown.
- Add heavy cream, salt, cayenne, paprika, dried fenugreek leaves (kasoori methi), and turmeric. Whisk to combine.
- Bring cream sauce to simmer and turn heat down to maintain simmer without cream boiling over. Cook for about 5 minutes. Add lemon juice and salt to taste.
- To serve: Ladle Fenugreek Curry in shallow bowl. Place 3 meatballs on top of sauce and drizzle with mint chutney.
- Garnish with mint leaves and serve immediately.
For the Cilantro Mint Chutney:
- Place lemon juice, vinegar, sugar, and garlic into blender, and process until mixture is finely pureed. Add cilantro (little at a time) and process, scraping down contents, until herbs are minced.
- Add mint, chiles, and walnuts and process until contents are pureed to sauce.
- Transfer to bowl, add salt to taste, and serve immediately or refrigerate.
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