Galouti style Mozzarella-stuffed Lamb Meatballs in Coconut Curry

Lamb, Cheese & coastal Indian Curry! Are you sold yet? I have a really weak spot for anything lamb (and I mean anything), and when you add curry and gooey melting  mozzarella to that equation, the answer of course is hell Yes

For a change, the protagonist of my story isn’t the lamb dish that I created (or my child for that matter), but these fabulous red mini cocottes that I found at Sur La Table! (A must visit if you believe in cooking, or good taste!) They are so glamorous looking, I literally had to plan a dinner party in their honor. And with great dinner parties come great responsibilities…. to present a great show stopping Main Course. So let’s get this party started! 

(Oh and don’t forget to check out Sur La Table 👇🏻)

Ingredients for Meatballs 

  • Butter + Ghee : 1 tbsp each (or use 2 tbsp of either, I don’t really mind) 
  • Cumin seeds: a pinch
  • Besan (garbanzo bean flour): 3 tbsp
  • Minced lamb: 2 cups
  • Ginger + garlic: 2 tbsp, grated or paste 
  • Green chilies: 1, chopped 
  • Cilantro: 1/2 cup, chopped 
  • Paprika: 1 or 2 tsp 
  • Cumin powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Garam masala/ curry powder: 1 tsp 
  • Salt to taste 
  • Baby mozzarella balls or mozzarella cut into 1/2 ” cubes for the stuffing. (I used belgioioso) : 1 pack 

Preparation for the minced lamb for the Meatballs

  1. In a heavy bottom saucepan, heat the butter and ghee combo and add the cumin seeds.
  2. Add the Besan and cook on low heat, stirring constantly till it turns slightly golden brown. (at this stage it literally smells like savory laddoos) 
  3. Add the rest of the ingredients except the mozzarella and cook till all the moisture evaporates and the lamb is cooked through, stirring occasionally.
  4. Let it cool. (Trust me)

Stuffing the Meatballs 

  1. Take about a fistful of lamb mix on your greased palm. (It’s a really huge meatball, about 2 1/2″) Roll into a ball and flatten it like a disk. 
  2. Put the baby mozzarella in the center and wrap it back into a ball. (Feel free to use more lamb mix to patch things up. I did) 
  3. Roll and repeat 

Yes, I did think this part through. If you don’t have these beautiful cocottes and chances are that you don’t, use any oven proof ramekins or bakeware.  Place one meatball in each container and set aside.

Ingredients for the Coconut Curry 

  • Coconut oil: 1 tbsp 
  • Mustard seeds: 1 pinch
  • Onions: 1/2, chopped finely 
  • Tomato: 1, chopped finely 
  • Ginger & garlic paste: 1 tbsp
  • Coconut milk: 1 can 
  • Turmeric: 1/2 tsp
  • Paprika: 1 tbsp 
  • Cumin powder: 1 tsp
  • Sambhar masala: 1 tbsp
  • Salt to taste
  • Cilantro: 1/2 cup, chopped 

Preparation for the Coconut Curry

  1. Heat oil in a pan, and fry the mustard seeds.
  2. Add onions and Sauté till they turn golden brown.
  3. Add tomatoes and the ginger- garlic paste and cook for a couple minutes.
  4. Add the rest of the ingredients and let it simmer on medium flame till everything comes together. (Not more than 10 minutes)

P.s. My secret to this curry is to use the same pan I use for the minced lamb without rinsing it out! You’ll be surprised what this can do to the flavor and the texture. (Also it’s one less pan to wash)

    Preparation for the Final product 

    1. Preheat the oven to 350 degrees F
    2. Divide and pour the curry over each individual meatball in the cocottes/ramekins till it’s submerged halfway through. 
    3. Stick it in the oven for about 20 mins, until warmed through.
    4. Serve or eat with a side of bread of your choice. (I’d go with good old pav) 


            4 thoughts on “THE COLONIAL MEATBALLS 

            Leave a Reply

            Fill in your details below or click an icon to log in:


            You are commenting using your account. Log Out /  Change )

            Facebook photo

            You are commenting using your Facebook account. Log Out /  Change )

            Connecting to %s