Serves: 6
Total Calories: 447

FOR THE SAUCE:
2 tablespoons vegetable oil
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 tablespoon Madras curry powder
1 teaspoon ground cumin
1 tablespoon grated fresh ginger
1 (28-ounce) can plum tomato with juices
1 tablespoon firmly packed light brown sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

FOR THE MEATBALLS:
6 tablespoons fine dry bread crumbs
2 large eggs
2 pounds ground lamb
2 tablespoons minced jalapeño peppers
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

2 large green bell peppers quartered, stemmed and seeded, cut into 1-inch pieces
vegetable oil

TO MAKE THE SAUCE: In a medium sauté pan over medium heat, warm the vegetable oil. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the curry powder and cumin. Cook for 30 seconds more. Stir in the ginger. Remove the pan from the heat. Remove half of the mixture from the pan and reserve it to blend with the lamb.

In a food processor purée the tomatoes and add to the onion mixture in the sauté pan. Add the brown sugar, salt and pepper and bring to a boil over high heat. Reduce heat to a simmer and cook, stirring frequently, until the sauce is very thick and has reduced to about 1 1/2 cups, about 30 minutes. Set aside.

MEANWHILE, MAKE THE MEATBALLS: In a large bowl combine the bread crumbs with 1/2 cup cold water. Allow to stand for about 5 minutes. Stir in the eggs. Add the lamb, jalapeño, salt, pepper and reserved onion mixture. Gently stir with your fingers just until blended. Wet your hands with cold water and shape the meat into 40 balls, about 1 1/2 inches in diameter each. Be careful not to overwork the meat. Cover with plastic wrap and refrigerate for about 45 minutes or until very cold.

Thread the cold meatballs onto eight skewers, five per skewer, alternating with the bell pepper. Lightly brush the meatballs and bell pepper with the vegetable oil. Grill over Direct High heat until the meat is cooked to the center, 6 to 8 minutes, turning once halfway through grilling time. Meanwhile reheat the sauce. Serve the kabobs hot with the sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 447
Calories from Fat: 221

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Lamb
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Butterflied Leg of Lamb
Greek Hoagies With Creamy Feta Dressing
Indonesian Lamb Satay With Spicy Peanut Sauce
Lamb Kabobs With Sage Oil Mop
Madras-Style Meatball Kabobs
Mediterranean Lamb Burgers
Moroccan Lamb In Pita
Pesto-Stuffed Loin Chops
Rack Of Lamb With Orange-Cranberry Chutney
Southwest Kabobs
Spice-Glazed Rib Chops With Pear Chutney
Teriyaki Lamb Steaks
Tuscan-Style Rib Chops With Panzanella