Seasoned lamb meatballs in a spicy coconut curry broth, served over cauliflower rice.

Lamb meatballs pair well with spicy curry. Add cashews for some extra texture, if you'd like.

Lamb meatballs

  • 1 lb. ground lamb
  • 2 tsp. cumin
  • 2 tsp. coriander
  • 2 tsp. garlic powder
  • 1 tsp. curry powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. ground mustard
  • 1/2 tsp. paprika
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. chili powder
  • salt and pepper
  • 1 egg, beaten
  • 1/4 to 1/2 cup coconut flour
  • coconut oil, for frying

Combine all the spices in a small bowl. Add the spices and the beaten egg to the meat in a large bowl, combining but not overworking the meat. Form into meatballs about the size of a golf ball. Roll them in the coconut flour.

Heat the coconut oil in a large frying pan. Brown the meatballs on medium heat, until the outsides are cooked. Add them to the hot coconut curry sauce (below) and simmer for at least half an hour.

Coconut curry sauce

  • 1 can coconut milk (not light)
  • 1-2 tbs. curry powder
  • 1-2 tsp. red curry paste
  • 1 small can green chili peppers
  • 1-2 tsp. Sriracha hot pepper sauce (or other hot sauce)
  • salt and pepper

Combine all ingredients in a medium saucepan. Simmer over low heat. Adjust the hotness or seasoning to your liking.