Curried Lamb Meatballs Roasted with Cauliflower

Sheet-pan dinners are fast and minimize cleanup.  Curried lamb meatballs roasted with cauliflower and peppers are a quick way to get Indian flavors much faster than prepping up a curry dish.

1 lb ground lamb

1/2 tsp ground cardamom

1/2 tsp ground cumin

1/2 tsp ground fenugreek

1 tsp ground turmeric

2 cloves garlic, minced

1-inch fresh ginger, minced

1 egg

1/4 cup panko crumbs

4-6 cups cauliflower floweretts

1 orange pepper, sliced

1 medium sweet yellow onion, sliced

1/4 cup dried apricots, diced

2 Tbsp olive oil

1 tsp ground coriander

Raita Sauce

8 inches English cucumber, finely diced

1/2 red pepper, finely diced

1 cup Greek yogurt

1/2 tsp ground coriander

1/4 tsp crushed red pepper flakes, or to taste

1/2 tsp tarragon, or favorite herb

juice of 1/2 lime (or lemon)

1/2 lemon or lime, sliced

Preheat oven to 425F.  Mix the lamb with the spices, garlic, ginger, egg and bread crumbs.  Salt and pepper lightly to taste.  Roll out to about 3/4-inch balls.  You should have about 3 dozen or so.  Spread meatballs out onto two oiled rimmed baking sheets.

Toss the cauliflower, peppers, onion and apricots together in a large bowl with the oil. Season with the coriander, and salt and pepper to taste.  Scatter the veggies about the meatballs, making sure everything is still in a single layer.

Roast sheet pans for about 30-40 minutes, turning once or twice, until the veggies begin to brown and the meatballs are cooked through.

While the meatballs roast, whisk together the raita ingredients in a bowl and salt and pepper to taste.  

Allow to sit in the refrigerator until ready to eat.

When the meatballs are cooked, serve with Raita sauce and remaining lemon or lime slices on the side.  

Serves 4.