Lamb and Chickpea Meatballs with an Almond Center in Coconut Milk Curry

• 1 pound ground lamb
• 1/2 cup cooked chickpeas, mashed with the back of a fork
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 20 whole blanched almonds, lightly toasted
• 2 teaspoons peanut or canola oil
• 1/2 teaspoon fennel seeds
• 1/2 yellow or white onion, minced
• 1 tablespoon peeled and minced fresh ginger
• 1 tablespoon hot or mild curry powder, or to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 3 1/2 cups unsweetened coconut milk (two 14-ounce cans)
• 1 tablespoon fresh lime juice
• 12 fresh cilantro sprigs, leaves and tender stems only
• Steamed basmati rice (page 7), for serving

1. To make the meatballs, place the lamb, chickpeas, cumin, salt, and pepper in a medium bowl, and knead with your hands until thoroughly blended.
2. Divide the mixture into 20 portions and roll each into a ball.
3. Press an almond into the center of each ball and pat to close the opening.
4. Set aside at room temperature for up to 1 hour, or cover and refrigerate for up to overnight.
5. To make the curry, heat the oil in a large saute pan over medium-high heat.
6. Working in batches to avoid crowding, add the meatballs and brown all around, about 5 minutes, transferring them to a plate as they are ready.
7. Set aside.
8. Add the fennel seeds to the fat remaining in the pan and saute over medium-high heat until barely beginning to turn golden, about 1 minute.
9. Stir in the onion and ginger and cook until wilted, about 3 minutes.
10. Add the curry powder, cumin, turmeric, cayenne, and salt and stir to mix.
11. Stir in the coconut milk, whisking to smooth, and bring to a boil over medium-high heat.
12. Add the meatballs and adjust the heat to maintain a gentle simmer.
13. Cook until the liquid has thickened and the meatballs are cooked through, about 10 minutes.
14. Stir in the lime juice.
15. Transfer to a serving dish and garnish with the cilantro sprigs.
16. Serve with the rice in a separate bowl on the side.

ground lamb, ground cumin, kosher salt, freshly ground black pepper, blanched almonds, peanut, fennel seeds, white onion, fresh ginger, curry powder, ground cumin, ground turmeric, cayenne pepper, kosher salt, unsweetened coconut milk, lime juice, cilantro, basmati rice

Taken from www.epicurious.com/recipes/food/views/lamb-and-chickpea-meatballs-with-an-almond-center-in-coconut-milk-curry-389521 (may not work)