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TOMATO CURRY SAUCE

INGREDIENTS

  • 1 tablespoon canola oil
  • 1/4 cup or 10 cloves garlic
  • 1/2 medium yellow onion, small-diced
  • 1/2 poblano pepper, deseeded and diced
  • 1/2 red bell pepper, deseeded and diced
  • 2 celery stalks, diced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1.5 teaspoons cumin
  • 1.5 teaspoons curry powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (28-ounce) can whole peeled tomatoes
  • 3 cups V8 Original juice
  • 1/2 cup white wine
  • 1.5 teaspoons Tabanero (or hot sauce of your choice)
  • 1/2 fresh lime, juiced
  • 1/2 cup fresh cilantro

MEATBALLS

INGREDIENTS

  • 1/2 cup small-diced yellow onion
  • 1 jalapeno
  • 2 large cloves garlic
  • 1/4 cup roasted red peppers
  • 1 egg
  • 1 teaspoon turmeric
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh sage
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound ground lamb
  • 1.5 cups panko breadcrumbs
  • Pan spray

Spicy Lamb Meatballs with Tomato Curry Sauce

SKIP TO INGREDIENTS

The chafing dish is perhaps one of the South’s most cherished kitchen tools, and this recipe allows you to do the work ahead of your gathering and pretty much forget it. The exotic mixture of spices with the distinctive richness of lamb is always a crowd-pleaser.

Makes 10 Servings

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INSTRUCTIONS

To make the sauce, place a large saucepan over medium-high heat. Add the oil and garlic cloves, cooking for 1 minute, until lightly browned. Add the onion, peppers, and celery, and cook until softened, about 2 minutes. Lower the heat to medium and cook for 5 to 10 minutes. Add all the dry spices, salt, and pepper, and cook for another minute, stirring occasionally. Add the canned tomatoes, V8, and white wine. Bring the mixture to a boil over high heat, then lower to a simmer for 10 minutes. Add the Tabenero, lime juice, and cilantro.

Remove from the heat and lightly purée using a hand mixer, blender, or food processor. The mixture should remain a little chunky. Return it to the heat and simmer over low heat for another 10 minutes. Keep warm over low heat until ready to serve.

To make the meatballs, place the onion, jalapeno, garlic, and roasted red peppers in a food processor and pulse until all are uniformly minced. Remove and strain. Place the minced mixture in a bowl, adding the egg, turmeric, Worcestershire sauce, all the herbs, and the salt and pepper. Add the ground lamb and panko, and mix until all the ingredients are well combined.

Preheat the oven to 400°F. Spray a large, rimmed baking sheet with pan spray. From about 30 (1-inch-round) meatballs using a small ice cream scoop. Place them evenly 1 inch apart on the baking pan, leaving some space between each. Place the meatballs in the oven for 15 to 20 minutes. If using a convection oven, rotate the tray once during the cooking process. Remove from the oven and serve immediately with the curry sauce.

Want the reward without the effort? Stop in or make a reservation to dine at the Tupelo Honey nearest you!