Ingredients
Lamb Meatballs
- 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
Coconut Harissa Curry
- 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
Servings: people
Instructions
- 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.
Recipe Notes
Skip the rice and serve over roasted veggies or cauliflower rice to keep this Paleo & Whole30 compliant.
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