Lamb Meatballs in Bourbon Smoked Curry Broth

By: TLP's Partners
Bourbon Barrel Foods Lamb Meatballs in Bourbon Smoked Curry Broth

For a hearty, flavorful, and unique recipe that is sure to impress, look no further than Matt Jamie’s recipe for Lamb Meatballs in Bourbon Smoked Curry Broth. Jamie, founder and owner of Bourbon Barrel Foods, was inspired by a friend’s tomato and curry bisque recipe and decided to put his own spin on it by incorporating the signature Bourbon Smoked Curry from his microbrewery into his recipe for lamb meatballs in Bourbon Smoked Curry broth. The result is a rich and savory curry broth that perfectly complements tender and flavorful lamb meatballs.

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Serves 6

    For the meatballs:
  • 1 pound ground lamb
  • ¼ cup panko breadcrumbs
  • 2 garlic cloves, crushed
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon sesame oil
  • 1 teaspoon gochujang
  • 1 teaspoon fish sauce
  • Juice of ½ lime
  • For the broth:
  • 2 tablespoons oil
  • 6 tablespoons butter, divided
  • 1 white onion, chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 10 tomatoes, chopped
  • 1 teaspoon red pepper flakes
  • ⅔ cup dry white wine
  • 5 cans coconut milk
  • 3 tablespoons Bourbon Barrel Aged Sorghum
  • 3½ tablespoons Bourbon Smoked Curry
  • 2 teaspoons Bourbon Smoked Garlic Salt
  • 2 teaspoons Bourbon Smoked Pepper
  • ½ cup heavy cream
  • Cilantro and lime juice for serving

Make the meatballs:

  1. Preheat oven to 300 degrees. In a large bowl, add all ingredients and mix until well combined. Form mixture into 6 large meatballs and bake in a casserole dish until internal temperature is 160 degrees, about 25 minutes.

Make the broth:

  1. In a stockpot over medium heat, add oil and 3 tablespoons of butter. Add onion and celery and cook until softened. Add garlic, tomatoes, red pepper flakes, and remaining 3 tablespoons of butter. Cook 20 minutes.
  2. Add white wine and cook 5 minutes. Mix in coconut milk and sorghum and allow to simmer for 5 minutes, then puree with an immersion blender.
  3. Season with curry, garlic salt, and smoked pepper. Finish with heavy cream and serve with meatballs, fresh cilantro, and lime juice.
  • Recipe By
    Matt Jamie, Founder and Owner, Bourbon Barrel Foods
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