Creamy coconut milk, succulent dried fruit, and curry powder create a sauce that transforms these lamb meatballs into an exotic adventure. Serve them over rice pilaf, with a simple vegetable dish such as steamed cauliflower or sautéed green beans.
2 tablespoons Asian sesame oil
8 scallions, white parts and 2 inches of green tops, chopped
6 garlic cloves, minced
2 tablespoon grated fresh ginger
1 large egg
2 tablespoons soy sauce
1/2 cup panko breadcrumbs
2 tablespoons chopped fresh cilantro
11/4 pounds ground lamb
Salt and freshly ground black pepper to taste
3 tablespoons curry powder
1 (14-ounce) can coconut milk
1/2 cup chicken stock
1/2 cup chopped dried apricots
3 tablespoons dried currants
1 tablespoon cornstarch
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a large skillet over medium-high heat. Add scallions, garlic, and ginger, and cook, stirring frequently, for 3 minutes, or until scallions are translucent. While vegetables cook, combine egg and soy sauce in a mixing bowl, and whisk until smooth. Add breadcrumbs, and cilantro, and mix well.
3. Add 1/2 of scallion mixture and lamb, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. While meatballs brown, add curry powder to the skillet and cook over low heat, stirring constantly, for 1 minute. Stir in coconut milk, stock, apricots, and currants. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer sauce, uncovered, for 10 minutes.
5. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Combine cornstarch and 1 tablespoon cold water in a small bowl, and stir well. Add mixture to sauce, and cook for an additional 2 minutes, or until lightly thickened. Season to taste with salt and pepper, and serve immediately.
Note: The lamb mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 15 to 20 minutes, or until hot.