Meatballs and sauce have always been a symbol of comfort food. This Indian version packs the same comfort with a mildly spiced curry.

• Ingredients:

• Marinade:
• ½ lb (227 grams) ground lamb
• ½ cup (125 mL) mashed potatoes
• 1 tsp (5 mL) ginger garlic paste
• 1 tsp (5 mL) Thai green chilies, chopped
• ¼ cup (50 mL) cilantro, chopped
• Salt to taste
• Curry:
• 4 tbsp (50 mL) Vegetable Oil
• 1 cup (250 mL) fresh onion paste
• 1 tbsp (15 mL) ginger garlic paste
• 1½ cups (325 mL) tomatoes, peeled, chopped
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) Kashmiri lal mirch
• 1½ tbsp (22 mL) coriander powder
• 1½ tsp (7 mL) garam masala
• Salt to taste
• ¼ cup (50 mL) cashews, blanched in ½ cup (125 mL) water, ground to paste
• ¼ cup (50 mL) heavy cream
• 1½ cups (325 mL) water

• Method:

• Mix marinade ingredients in a bowl. Use hands to blend everything well together. Cover. Marinate in refrigerator for at least 1 hour.
• Preheat oven to 350°F (175°C).
• Place meatballs on a foil lined baking sheet. Bake for 15-20 minutes until nearly cooked.
• Heat oil in a thick bottom pan at medium high heat. Add onion paste. Sauté for 8-10 minutes until golden.
• Add ginger garlic paste. Stir. Cook for 20-30 seconds. Add tomatoes. Stir. Cook for 8-10 minutes until reduced to a loose paste.
• Add ground cumin, turmeric, Kashmiri lal mirch, coriander powder and garam masala. Stir to mix well.
• Add cashew paste. Stir. Add heavy cream. Stir. Add salt. Stir in water.
• Simmer at medium heat until gravy comes to a boil, about 5 minutes.
• Add meatballs. Stir. Cover. Simmer at medium low for 5 minutes until meatballs are cooked.
• Uncover. Continue simmering for 1-2 minutes.
• Turn off heat. Serve hot with steamed rice or naan.

• Tip:

• Substitute potatoes with cooked white rice to mix with meatballs. It helps keep the meatballs soft.

• ©/® Smucker Foods of Canada Corp. or its affiliates.