Curried Lambballs with Chili Cream Sauce & Pasta

Lambballs

1 pound ground lamb

2 tablespoons olive oil

1 tablespoon chopped fresh green chilies

1 clove minced garlic

¼ cup minced onions

¼ cup dried bread crumbs

1 slice fresh bread crumbs

1 egg

¼ to ½ cup cream

1 teaspoon salt

1 teaspoon curry powder

½ teaspoon cumin

½ teaspoon pepper

Heat 1 tablespoon olive oil in a frying pan and add chilies, garlic and onions and cook for about 5 minutes. Remove vegetables from pan and mix them in with all the rest of the ingredients. Shape the ground meat mixture into meatballs. Add another tablespoon of olive oil to the pan and cook the meatballs for about 15 minutes until nicely browned. While meatballs are browning cook the pasta. Remove meatballs from pan and place on top of pasta and keep warm.

Chili Cream Sauce

2 tablespoons butter

2 tablespoons minced red chili pepper

½ teaspoon salt

½ teaspoon pepper

½ teaspoon chili powder

2 tablespoons flour

1 cup broth

½ cup cream

Add butter to frying pan and sauté chili pepper for 5 minutes and add spices and flour and mix well and then stir in broth and cream and continue stirring until sauce thickens. Pour sauce over meatballs and pasta.