Recipe: Curried Lamb Meatballs


If you’re new to eating lamb, this is a great recipe to try. Lamb can have a strong flavor, but the seasonings in this recipe make it mild and delicious. This recipe is made in the crockpot, which many people think of as a “winter” way to cook, but I find it’s a time-saving cooking method all year long.


2 TBS olive or coconut oil
2 medium onions, finely chopped
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 tsp. curry powder
Pinch of cayenne (optional)
28 oz. can tomato puree, unsalted
1/4-1/2 tsp. sea salt
1/2 cup chicken broth

2 lbs. pastured, ground lamb
1/2 cup finely chopped onion
1/2 tsp. grated fresh ginger
1 clove garlic, minced
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1/2 tsp. garam masala
1/2 tsp. sea salt
1/2 cup cilantro


  1. Heat the oil in a skillet over medium-high heat. Add the onions, garlic, ginger, curry powder, and cayenne and sauté for 2 minutes, until the mixture is fragrant.
  2. Add the tomatoes, sea salt and broth. Transfer the sauce to the slow cooker.
  3. Combine all the meatball ingredients, except the cilantro, in a large mixing bowl and mix until well blended. Shape into 2-inch meatballs and drop into the sauce in the slow cooker.
  4. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the meatballs are cooked through. Stir the cilantro into the sauce. Serves 6-8.
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