Lamb Meatballs in Coconut Harissa Curry
Summer Sundays typically start with trips to the farmer’s market. We usually get whatever produce or meat looks good then build the weekly menu off of our haul. On a recent trip we met the folks at Corner Post Meats and were quickly sold on their steaks and ground lamb, pork, and beef. The farm actually provides meat for one of our favorite restaurants in Denver, Euclid Hall!
Initially, I had no idea what I was going to do with ground lamb. Usually overlooked (& sometimes not even carried) in American grocery stores, it’s ubiquitous in most other countries. Checking the pantry & my cravings- Lamb Meatballs in Coconut Harissa Curry it was! And it just happens to be Paleo & Whole30 compliant!
This curry is something that can go on anything! Favs are mahi-mahi, chicken, and these lamb meatballs. 👌🏼
First, the meat-a-balls! Combine ground lamb with finely minced or shredded red onion, minced garlic, salt, cumin, turmeric, and ground black pepper.
Roll into one to one & a half ounce balls.
Heat a skillet to medium-high heat & brown the meatballs for a few minutes each side. No need to worry about cooking them all the way through, they’ll have time to cook through while they hang out in that curry.
Speaking of…
To start the curry, sautéed chopped red onion in the same pan you browned the meatballs in. Once soft, add the curry paste and Harissa (I used this one from Trader Joe’s). Stir for about a minute to combine everything then pour in a can of coconut milk.
Let simmer for about 5 minutes, stirring occasionally. Once it’s thickened some, toss in those meatballs.
Turn down the heat to a simmer & let them hang out & get to know each other for about 15 minutes.
Serve over jasmine rice or roasted veggies and garnish with some fresh cilantro & a squeeze of lime. Delish!
- 2 lbs ground lamb
- 1/2 cup minced red onion
- 2 cloves minced garlic
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp ground black pepper
- 1 tbsp avocado oil
- 1/2 red onion diced
- 2 tsp curry paste
- 1 tbsp harissa
- 14.5 oz coconut milk
- 3 stems cilantro for garnish
- 1 lime for garnish
- In a medium bowl, combine the ground lamb, minced red onion, garlic, salt, cumin, turmeric, and ground black pepper. Roll into 1-1.5 oz balls.
- Add the avocado oil to a large skillet & heat to medium high heat. Cook the meatballs for a few minutes on each side or until brown but not cooked through. Set aside.
- In the same skillet, add the red onion. Once they're softened add the curry paste and Harissa. Stir for a minute then add the coconut milk. Mix until well combined & let simmer for about 5 minutes.
- Add the meatballs to the curry and reduce heat. Simmer for about 15 minutes or until the curry has thickened and the meatballs are cooked through.
- Serve over jasmine rice and garnish with fresh cilantro and a squeeze of lime.
Skip the rice and serve over roasted veggies or cauliflower rice to keep this Paleo & Whole30 compliant.
Make a more new posts please 🙂
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Sanny