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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I have been trying to duplicate a dish from my favorite Indian restaurant in Tucson, AZ. This is not it, close but not yet. It is, however, extremely tasty! Ingredients:
1 tablespoon olive oil |
1 lb ground lamb |
1 red pepper |
1 yellow pepper |
1 sweet onion |
4 tablespoons butter |
2 tablespoons sweet curry powder |
1 (15 ounce) can tomato sauce |
1 cup chopped spinach (fresh or frozen, thawed) |
1 tablespoon cilantro, chopped |
salt |
pepper |
Directions:
1. Salt and pepper the lamb, then mix and form into little balls.
2. Heat the olive oil in a skillet and start browning the meatballs.
3. Slice the peppers and onion thinly and add to the browning meatballs. Shake the pan or stir every so often to brown the meatballs all over.
4. When the meatballs are brown and the peppers and onions have softened slightly, add the butter and curry powder. Stir again and add the tomato sauce.
5. Stir again and cover with a lid, simmer for 10 to 15 minutes.
6. Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
7. Serve with steamed basmati rice.
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