Like in most ancient cultures, eating meat was rare, celebratory and considered a delicacy. When I was growing up in India, we ate meat 2-3 times a month. Eating it so infrequently made us really appreciate the vegetables and revere the meats, never taking them for granted. In America, after seeing the havoc factory farming has caused to our environment, it is imperative that we alter our eating habits to reduce meat consumption. Using meat as flavor as in this meatball dish is a way to eat more responsibly and in my opinion, these meatballs are so delicious that you will not even realize that half the meat has been replaced with mushrooms.
Serves 6
ingredients
Meatballs:
1 1/2 pounds ground lamb
2 cups cooked minced mushrooms
1/2 cups minced onion
1 tablespoon minced garlic
1 tablespoon unpeeled grated ginger
1 large egg
1 tablespoon plain whole-milk yogurt
1 teaspoon chili powder
1 teaspoon ground cardamom
1 teaspoon whole coriander seeds
2 tablespoon chopped cilantro
2 teaspoons sea salt
1 1/2 tablespoon rice flour
Curry:
4 tablespoons oil or ghee
2 cups minced onions
1 tablespoon minced garlic
3 cups diced ripe tomatoes or 1 1/2 cups of canned crushed tomatoes
1 teaspoon ground turmeric
2 tablespoons dried fenugreek leaves
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 tablespoon sea salt
2 cups plain whole-milk yogurt
3 to 4 cups trimmed green beans, lightly salted
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
instructions
Pre-heat the oven to 400°F. Combine lamb with onion, mushrooms, garlic, ginger, egg, yogurt, chili powder, cardamom, coriander, cilantro, salt, and rice flour. Using your hands or a 2-ounce ice cream scoop, form the mixture into approximately 12 to 13 large meatballs.
Lay the meatballs on a greased baking sheet and bake for 10 to 12 minutes. Remove and set aside.
In a large Dutch oven or wide bottom stockpot, heat the ghee (or oil) and cook 2 cups of minced onion on low heat until a caramelized brown color, 15 to 20 minutes. Add garlic, tomatoes, turmeric, fenugreek leaves, chili powder, black pepper, cumin, and salt and continue cooking on low heat until the tomatoes have disintegrated into the onions. Keeping the heat low, add yogurt a little bit at a time into the onion tomato masala until it has been incorporated. Cover the stockpot and let the masala cook for another 10 to 12 minutes.
Gently stir the meatballs into the masala. Lay the beans to one side and sprinkle the cinnamon and cloves over the top. Cover the stockpot and cook on low heat for 5 to 7 minutes. The meatballs will finish cooking during this time. Turn the heat off and let it rest for 10 to 15 minutes before serving.
notes & variations
Replace lamb with beef, turkey, or chicken. Make sure that the meat has about 20% fat; it will make for a more tender meatball.
Replace mushrooms with cooked lentils or beans. Make sure they are cooked to a soft consistency but all liquid has been removed.
Replace the rice flour with all purpose flour or with bread crumbs.
Serve this curry with simple rice pilaf or warm toasted buns.
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