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

Name: Lamb and Chickpea Meatballs with an Almond Center in Coconut Milk Curry
Yield: serves 4
Ingredients: 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

January 24, 2012

Although I’ve never been to Singapore, preparing this dish leads me there in fantasy. Heady with the fragrance and the flavors of India and Malaysia—cumin, fennel seeds, curry powder—and punctuated with coconut milk and almond, it parlays into a perfect balance of hot, sweet, salty, and sour. The touch of fresh lime juice for the sour element points toward the Southeast Asian contribution in a crossroads cuisine that translates smoothly to American kitchens.

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