Spicy Mushroom & Lamb Meatballs with Fenugreek Curry Sauce & Cilantro Mint Chutney
- Yield: 20 Meatballs, 1 Cup Cilantro Mint Chutney 1x
Description
This recipe was produced by The Culinary Institute of America as an industry service, thanks to the support of the Mushroom Council.
Your guests will love these Indian-inspired Spicy Mushroom & Lamb Meatballs with Fenugreek Curry and Cilantro Mint Chutney. These tender, spicy meatballs with rich, creamy, and aromatic curry and tangy chutney are a crowd favorite.
Ingredients
Mushroom and Lamb Meatballs
- 1 lb. cremini mushrooms, quartered
- olive oil spray as needed
- 1 lb. ground lamb
- ½ ea. red onion, medium very finely chopped
- 2 ea. garlic cloves, minced
- 2 Tbsp. ginger, grated
- ½ tsp. cumin, ground
- 1 Tbsp. garam masala or curry powder
- 1 tsp. red chili flakes
- ¾ cup bread crumbs, fresh
- 1 ea. egg
- ¼ cup cilantro, chopped
- ¼ cup flat leaf parsley, chopped
- 2 tsp. salt
- ½ cup mango chutney
Fenugreek Curry
- 2 Tbsp. canola oil
- 3 Tbsp. garlic, finely minced
- 4 cups heavy cream
- 1 Tbsp. salt
- ½ tsp. cayenne pepper
- 2 tsp. paprika
- 2 Tbsp. dried fenugreek leaves (kasoori methi)
- 1 Tbsp. turmeric, ground
- ¼ cup lemon juice
- Mint leaves as needed
Cilantro Mint Chutney
- ¼ cup lemon juice
- ¼ cup rice wine vinegar
- 2 Tbsp. sugar
- 2 ea. garlic cloves, finely chopped
- 1 cup cilantro leaves and tender stems
- ½ cup mint leaves
- 1 ea. serrano chiles, finely sliced
- 4 Tbsp. walnuts, chopped
- water (for thinning the chutney) as needed
- salt to taste
Instructions
- For the Mushroom and Lamb Meatballs: Heat the oven to 425℉. Line a sheet pan with foil.
- Place the quartered cremini mushrooms on the sheet pan and spray with olive oil spray. Roast in the oven for 15 – 20 minutes or until they are cooked and dry. Allow them to cool.
- Pulse the roasted mushrooms in a food processor until they are similar in texture to the ground lamb.
- Combine all ingredients for the meatballs, mixing well. Cook a small sample piece and taste to adjust seasoning if necessary.
- Form into 2 oz. meatballs, and refrigerate for a minimum of 15 minutes.
- Place the meatballs in the hot oven and cook for approximately 10 minutes or until the internal temperature is 165 F. Brush the meatballs with mango chutney and place back in the oven for 2 more minutes. Remove from the oven
- For the Fenugreek Curry: In a small, deep saucepan, heat the canola oil with the garlic, until the garlic is sizzling and a light golden brown.
- Add the heavy cream, salt, cayenne, paprika, dried fenugreek leaves (kasoori methi) and turmeric. Whisk to combine.
- Bring the cream sauce to a simmer and turn the heat down to maintain a simmer without the cream boiling over. Cook for about 5 minutes. Add lemon juice and salt to taste.
- To serve: Ladle some of the Fenugreek Curry in a shallow bowl. Place 3 meatballs on top of the sauce and drizzle with the mint chutney.
- Garnish with some mint leaves and serve immediately.
- For the Cilantro Mint Chutney: Place the lemon juice, vinegar, sugar and garlic into a blender, and process until the mixture is finely pureed. Add the cilantro, a little at a time, and process, scraping down the contents, until the herbs are well minced.
- Add the mint, chiles, and walnuts and process until the contents are pureed to a sauce.
- Transfer to a bowl, add salt to taste, and serve immediately or refrigerate.
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