A rich and deeply flavorful curry with a complex, nutty, and savory-sweet profile. Inspired by the classic Middle Eastern dip, Muhammara, this dish features tender lamb meatballs simmered in a velvety sauce of roasted red peppers and toasted walnuts, finished with a tangy touch of pomegranate.
Inspiration for a new dish can come from anywhere, but sometimes the best ideas are born from deconstructing a classic. I've always been captivated by Muhammara, the vibrant Syrian dip made from roasted red peppers and walnuts. It’s smoky, sweet, tangy, and nutty all at once. One evening, while scooping some up with a piece of warm pita, a thought struck me: what if this complex flavor profile wasn't a dip, but the base for a rich, simmered curry?
This recipe is the delicious result of that "what if." The process begins by building layers of flavor. We roast the bell peppers ourselves, a step that is absolutely essential. As any chef will tell you, roasting coaxes out a deep, concentrated sweetness from the peppers that you simply can't get from a jar. We toast the walnuts to awaken their earthy, aromatic oils. These two ingredients are then blended into a velvety puree that becomes the soul of our curry.
For a sauce this bold, you need a protein that can stand up to it, and lamb is the perfect partner. Its distinct, savory flavor beautifully complements the sweet and tangy notes of the sauce. We infuse the meatballs with garlic and cumin, brown them to develop a delicious crust, and then let them simmer, absorbing all the wonderful flavors. The final touch, a swirl of pomegranate molasses, is the secret ingredient that ties everything together, adding a bright, tangy finish that makes the whole dish sing. This is more than a meal; it's a conversation piece. It felt good, so I cooked it.
Recipe
Yields: 4 servings Prep time: 20 minutes Cook time: 45 minutes
Ingredients:
For the Lamb Meatballs:
1 lb ground lamb
¼ cup plain breadcrumbs
1 large egg, lightly beaten
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil, for frying
For the Curry Sauce:
2 large red bell peppers (about 1 lb)
1 cup raw walnuts
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
3 cups low-sodium beef or vegetable broth
1 tablespoon pomegranate molasses
Salt and freshly ground black pepper to taste
For Garnish:
Full-fat plain yogurt or labneh
Fresh pomegranate seeds (arils)
Fresh mint leaves, chopped
Process/Steps:
Roast the Peppers: Preheat your oven's broiler to high. Place the whole red bell peppers on a baking sheet and broil for 10-15 minutes, turning every few minutes, until the skin is blackened and blistered on all sides. Transfer the hot peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes.
Toast the Walnuts: While the peppers are steaming, place the walnuts in a dry skillet over medium heat. Toast for 4-6 minutes, tossing frequently, until they are fragrant and slightly browned. Be careful not to burn them. Set aside.
Form the Meatballs: In a medium bowl, combine the ground lamb, breadcrumbs, egg, minced garlic, cumin, coriander, salt, and pepper. Mix gently with your hands until just combined—do not overwork the mixture. Form into 1-inch meatballs (you should get about 16-20).
Brown the Meatballs: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs in a single layer and brown on all sides. You may need to do this in two batches. Remove the browned meatballs and set them on a plate.
Prepare the Sauce Base: Once the peppers are cool enough to handle, peel away the blackened skin, remove the stems and seeds, and roughly chop the flesh.
Build the Curry: In the same pot used for the meatballs, reduce the heat to medium and add 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, smoked paprika, and cinnamon, and cook for another minute until fragrant.
Blend the Sauce: Transfer the onion mixture to a high-speed blender. Add the roasted pepper flesh, toasted walnuts, and 1 cup of the broth. Blend until completely smooth and velvety.
Simmer and Finish: Pour the blended sauce back into the pot. Stir in the remaining 2 cups of broth and the pomegranate molasses. Bring to a gentle simmer, then return the browned meatballs to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the meatballs to cook through and the flavors to meld. Season with salt and pepper to taste.
Serve: Ladle the curry and meatballs into bowls. Garnish generously with a dollop of yogurt, a sprinkle of pomegranate seeds, and fresh mint. Serve with warm pita or couscous.
Nutritional Estimate (per serving, based on 4 servings):
Calories: 730
Fat: 58g
Saturated Fat: 15g
Carbohydrates: 22g
Fiber: 7g
Sugar: 10g
Protein: 34g
Disclaimer: This is an estimate based on the ingredients listed and may vary.
This curry is a testament to how traditional flavors can be reimagined into something new and exciting. Enjoy this rich, rustic, and deeply satisfying dish.
