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.
Recipe information
Yield
serves 4
Ingredients
Meatballs
Curry
Preparation
Step 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. Divide the mixture into 20 portions and roll each into a ball. Press an almond into the center of each ball and pat to close the opening. Set aside at room temperature for up to 1 hour, or cover and refrigerate for up to overnight.
Step 2
To make the curry, heat the oil in a large sauté pan over medium-high heat. 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. Set aside.
Step 3
Add the fennel seeds to the fat remaining in the pan and sauté over medium-high heat until barely beginning to turn golden, about 1 minute. Stir in the onion and ginger and cook until wilted, about 3 minutes. Add the curry powder, cumin, turmeric, cayenne, and salt and stir to mix. Stir in the coconut milk, whisking to smooth, and bring to a boil over medium-high heat.
Step 4
Add the meatballs and adjust the heat to maintain a gentle simmer. Cook until the liquid has thickened and the meatballs are cooked through, about 10 minutes. Stir in the lime juice.
Step 5
Transfer to a serving dish and garnish with the cilantro sprigs. Serve with the rice in a separate bowl on the side.
