I’ve been experimenting with The Meatball Shop Cookbook ever since I bought it for my boyfriend for Christmas last year. I guess it’s still a gift for him if he gets to eat what I cook, right?
So a few weeks ago I tried my hand at Tandoori Lamb Balls. In a word? Brilliant.
2 tablespoons olive oil
2 pounds ground lamb
½ cup bread crumbs
2 large eggs
1 cup chopped fresh cilantro (stems included)
juice from 1 lemon
¼ cup tandoori spice mix
2 teaspoons salt
First thing's first: The tandoori spice:
2 teaspoons ground ginger; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons sweet paprika; 2 teaspoons tumeric (not pictured); 2 teaspoons cayenne pepper. I know I tweaked this a bit, but it was a while ago and I can't remember what I did.
Question: What is sweet paprika? How is it different from regular paprika? I assume it's sweeter (duh), but figured I'd ask. I decided that as long as I had most of the basic elements, I'd have something close to the intended flavor, so I didn't sweat it too much.
I made a test meatball on the stove, which I'm proud of since I decided to do this on my own before watching Daniel's training video. He made a good point about flattening it to test it - would have been much faster.
Once I had my flavor down, I rolled out the balls and roasted at 450 degrees for twenty minutes.
I combined the balls with their Cilantro Yogurt Sauce and a side of roasted Brussels sprouts with apples and honey roasted pecans.
Next up: I also made the beef meatballs and tomato sauce from the demo videos on Sunday and they were out of this world. Now that I've practiced the basics a few times, I’ll try to think up an original recipe.