Spanish · intermediate
Spanish Garlic And Almond Braised Lamb Meatballs
Tender halal lamb meatballs simmered in a silky picada sauce made from toasted almonds, garlic, and sweet smoked paprika.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine ground lamb, breadcrumbs, beaten egg, half of the minced garlic, half a teaspoon of smoked paprika, salt, and pepper in a bowl, then shape into 12 uniform meatballs.
- 02
Heat olive oil in a heavy skillet over medium-high heat and sear the meatballs until browned on all sides, about 6 minutes, then transfer them to a plate.
- 03
In the same skillet, toast the blanched almonds and remaining garlic over medium heat until lightly golden, about 2 minutes.
- 04
Transfer toasted almonds and garlic to a food processor or mortar with 2 tablespoons of beef broth, processing into a smooth picada paste.
- 05
Pour the remaining beef broth and smoked paprika into the skillet, stirring in the almond picada paste until a smooth sauce forms.
- 06
Return meatballs to the skillet, cover with a lid, and simmer over low heat for 15 minutes until cooked through and sauce is thickened.
A LITTLE KITCHEN KNOW-HOW
Picada thickening
A traditional Spanish cooking technique where toasted nuts, garlic, and aromatics are ground into a fine paste and stirred into broth to naturally thicken and flavor sauces.
Notes from the kitchen
- Do not let the almonds burn while frying, as bitter almonds will spoil the silky picada sauce.
- Serve alongside warm crusty bread to scoop up the extra almond sauce.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.