Tonight, I made a veritable Indian feast for my friends. Sadly, I took no photos, because everything was devoured too quickly. Each recipe is listed in a separate entry. 

The first dish was curried lamb meatballs. This was the biggest hit with my friends. It’s a mild curry sauce with spiced lamb meatballs, served over pulav (spiced rice). I originally found the basic idea for this recipe on All Recipes, but it is substantially modified, so I’m just going to list it as my own. Also, this recipe is incredibly easy to make and very flavorful, so I recommend it for any time you want a quick meal, that requires little prep work and a short amount of time.

Ingredients:

1/2 pound ground lamb
1/2 cup bread crumbs
1 teaspoon steak seasoning
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon garam masala, divided
1 tablespoon olive oil
1 onion, finely chopped
1 (13 ounce) can coconut milk
2 1/2 tablespoons Indian curry paste (I used mild
salt and pepper

Directions:

1. In a medium bowl, mix together the ground lamb, bread crumbs, steak seasoning, curry powder, cumin, coriander and garam masala until well blended. Form into meatballs about 1 inch in diameter. 
2. Heat a skillet over medium-high heat with 1 tablespoon of olive oil and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
3. Add the onions to the skillet and cook for a couple minutes. Then toss the curry paste and fry for about a minute.
4. Then pour in the entire can of coconut milk and lower the heat to medium-low. Add the meatballs back into the curry sauce, and let the mixture simmer, covered for 10 minutes, stirring occasionally.
5. Adjust seasoning to taste. Serve the meatballs and curry sauce over pulav (seasoned rice).

Enjoy! My boyfriend already requested this recipe for dinner again tomorrow. :)