A delightful twist on classic lamb meatballs, infused with aromatic spices and served in a rich, creamy tomato sauce.
Combine the ground lamb, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Mix well and form into small meatballs.
Chill the meatballs for 10 minutes before cooking to help them hold their shape.
Heat a skillet over medium heat and add a drizzle of olive oil. Brown the meatballs on all sides, then remove them from the skillet and set aside.
Avoid overcrowding the skillet to ensure even browning.
In the same skillet, sauté the chopped onion and minced garlic until fragrant and softened.
Add a pinch of salt to the onions to help them release their moisture.
Stir in the curry powder and cook for another minute to toast the spices.
Toasting the spices enhances their flavor and aroma.
Pour in the tomato sauce and cream, stirring to combine. Bring to a gentle simmer.
Adjust the seasoning of the sauce to taste before adding the meatballs.
Return the meatballs to the skillet, cover, and simmer for 10 minutes.
Ensure the meatballs are fully submerged in the sauce for even cooking.
Stir in the spinach and cook until wilted. Garnish with fresh cilantro before serving.
Serve immediately for the best flavor and texture.
