Lamb Meatball Korma with California Raisins and Pine Nuts

Lamb Meatball Korma with California Raisins and Pine Nuts

  • Prep Time40 min
  • Cook Time1 hr 30 min
  • Total Time2 hr 10 min
  • Yield4 servings
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    Ingredients

    Korma Sauce with California Raisins

    • 1 tbsp ghee or unsalted butter
    • 1 small onion, finely diced
    • 4 cloves garlic, finely chopped
    • 2 tbsp fresh ginger, finely chopped
    • 1.5 tbsp curry powder
    • 2 tsp cumin seed
    • 4 whole green cardamom pods
    • 5 cloves
    • 1 1-inch cinnamon stick
    • 2 tsp coriander powder
    • 1 - 2 tsp red chilli powder or Kashmiri chilli (depending on how spicy you like it)
    • 1 tsp paprika
    • 1/2 cup California Raisins
    • 1/3 cup cashews
    • 1 can coconut cream
    • ½ cup water
    • ½ tsp salt to taste

    Lamb Meatballs

    • 1/3 cup California Raisins
    • 1/3 cup fresh mint, chopped
    • 1/3 cup flat leaf parsley, chopped
    • 1 tsp curry powder
    • 1/3 cup pine nuts, toasted
    • 2 tsp kosher salt

    Garnish (Optional)

    • 1 tbsp California Raisins
    • 1 tbsp Toasted Pine Nuts
    • .5 tsp Kashmiri Chili
    • Fresh Cilantro

    Procedure

    1

    For the Korma Sauce:

    1. Start by placing a heavy sauce pan on medium low heat. Add in ghee, onion, garlic and ginger and cook down until translucent and soft.
    2. Add in all the spices and cook another 2 minutes until spices are toasted and fragrant.
    3. Add in California Raisins, cashews, coconut cream and water and cook for about 30 minutes or until cashews are soft and the spices have meld together.
    4. Place everything in a blender and blend until smooth.

    For the Lamb Meatballs:

    1. Make the meatballs by mixing everything in a bowl. Check a small piece of your meat mixture by searing in a pan. Adjust salt if needed. Once happy with the mixture, create small meatballs. Place the meatballs on a tray lined with parchment.
    2. Bake in a 375F degree oven until golden brown.
    3. Place the meatballs in the pureed sauce and allow to cook on medium low heat for about an hour.
    4. Once meatballs are tender and sauce is cohesive it is ready to serve!

    For Serving:

    1. In a bowl add Korma Sauce and top with meatballs.
    2. Garnish with some more California Raisins, toasted pine nuts, chilli powder and some fresh cilantro.