Lamb Meatballs in Apple Chutney Sauce Recipe
Posted on 5th of March, 2012 by Lévana
This new star was born just this past Shabbos, when I was tinkering with a batch of Apple Tomato Chutney that tasted too delicious to be used only as a condiment; I went all out and incorporated in this Indian lamb meatball dish, and the finished dish was heavenly, and as importantly, affordable. Do not hesitate to make a whole batch of chutney, you will find plenty of exciting dishes to eat it with, plus you will have pint jars to spare for your friends!
1 cup Apple Tomato Chutney
3 cups water
2 pounds ground lamb, try your best for lean
1/2 cup warm water
In a food processor, process the chutney until smooth. Mix with the water in a large skillet, and bring to a boil. Mix the ground meat with the warm water thoroughly in a bowl. Form walnut-sized balls, and throw them in the hot cooking liquid as you shape them. You will get about 3 dozen total. Bring the flame to medium, cover and cook about 1 hour. The sauce will get thick and creamy. Transfer to a serving platter, sauce and all, and serve hot.