- 2 Tbsp vegetable oil
- 1 cup yellow onion, chopped fine
- 1 garlic clove, minced
- 1 Tbsp curry powder
- 1 tsp cumin, ground
- 1 tsp ginger
- 1 (28 oz.) can plum tomatoes and juice
- 1 Tbsp light brown sugar, packed firm
- 2 tsp salt, divided
- 1 tsp pepper, divided
- 6 Tbsp bread crumbs, fine
- 1/2 cup cold water
- 2 large eggs
- 2 lbs ground lamb
- 2 Tbsp jalapeno peppers, minced
- 2 green peppers, cleaned and cut into 1 inch pieces
Dipping sauce instructions:
Brown onion in the oil over medium heat.
Stir in garlic and cook an additional minute.
Add the curry powder, cumin and ginger. Stir well and cook another minute.
Remove half the mixture and set aside.
Puree tomatoes in a blender and add to the onion mixture in the skillet.
Add brown sugar, 1 tsp salt and 1/2 tsp of pepper and bring to a boil.
Reduce heat to low, cover and simmer for 30 minutes or until the mixture thickens. Remove from heat and set aside.
Blend bread crumbs and water in a mixing bowl. Allow to sit for 5 minutes.
Gently stir in the eggs until well blended.
Add the lamb, the jalapeno peppers and the reserved onion mixture.
Sprinkle with the remaining 1 tsp of salt and 1/2 tsp pepper.
Mix together with your hands until all ingredients are blended together.
Roll into meatballs, cover in plastic wrap and chill for 30 minutes.
Make kabobs by alternating meatballs and green pepper slices on skewers.
Brush with vegetable oil and grill over medium high heat 8 minutes turning once.
Reheat sauce and serve as a dipping sauce with the meatballs.