- 1 lb ground lamb meat
- ¾ cup dry breadcrumbs
- ½ small onion, chopped
- 2 cloves garlic, finely chopped
- 1 tsp salt
- 3 tsp curry powder
- 1 egg
- 3 medium tomatoes chopped
- ½ cup chicken broth
- ½ tsp ground ginger
- 1 tbsp finely chopped celery
- 2 blades chives, thinly sliced
- ½ tsp salt
- 4 tsp vegetable oil
In a bowl, mix together lamb, breadcrumbs, egg, onion, 1 ½ tsp curry powder, 1 tsp salt and ½ chopped garlic. Shape into equally sized small balls.
Heat oil in a skillet. Add the lamb balls and cook for 10 minutes, turning to brown on all sides. Add the tomatoes and let cook until the tomatoes have broken down to a sauce like consistency, approximately 5 – 7 minutes.
Mix together the broth, flour and curry powder. Add the broth, garlic, ginger, celery, chives and salt to the skillet. Cook until thickened.
Serve as an appetizer or with rice for a main meal.