Classic Curried Lamb Meatballs
|Ground lamb||1 Pound|
|Garlic/1/8 teaspoon instant minced garlic||1 Clove (5 gm), minced|
|Onion||1 Medium, sliced|
|Stalk celery||1 , sliced|
|Curry powder||2 Teaspoon|
|Chicken bouillon cubes/2 teaspoons chicken bouillon||2 , crushed|
|Chutney||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
In 1 1/2-quart (8-inch round) baking dish, combine ground lamb and garlic.
Push meat to one side and form meat into 1-inch balls, arranging in same dish.
Add onion and celery; cook uncovered, 5 minutes, rearranging and turning once.
Drain off fat.
Sprinkle meatballs with flour, curry powder, salt and bouillon.
Stir in chutney, mustard and water.
Cook uncovered, 4 minutes or until done, stirring once.