Pistachio Lamb Meatballs In Indian Curry Sauce

4 to 6 servings.

1 pound Ground lamb
½ cup Natural American pistachios, finely chopped,
(reserve 1 tablespoon for topping)
3 tablespoons Bread crumbs
½ to ¾ teaspoons Grated lemon peel
¼ teaspoon each Salt, pepper and ground cumin
2 tablespoons Melted butter or margarine
1 cup Chopped onions
2-½ teaspoons Curry powder
1-½ teaspoons Minced garlic
1 tablespoon each Sugar and cornstarch
3 cups Plain yogurt
Hot cooked rice
Chopped fresh coriander


Combine lamb, pistachios, egg, bread crumbs, lemon peel, salt, pepper and cumin; mix well. Shape into one-inch balls. Place in microwave-safe dish; cover with paper towel and micro-cook at HIGH (100%) 2 minutes. Turn meatballs; cover and microcook at HIGH 2 minutes. Remove from microwave and set aside while preparing sauce. Combine butter, onions, curry powder and garlic in microwave-safe dish. Micro-cook at HIGH 5 minutes; stir 2 to 3 times during cooking. Pour sauce over meatballs. Cover and micro-cook 2 minutes longer. To serve, spoon meatballs and sauce over rice. Sprinkle with chopped pistachios and coriander.