Although I’ve never been to Singapore, preparing this dish leads me there in fantasy. Heady with the fragrance and the flavors of India and Malaysia—cumin, fennel seeds, curry powder—and punctuated with coconut milk and almond, it parlays into a perfect balance of hot, sweet, salty, and sour. The touch of fresh lime juice for the sour element points toward the Southeast Asian contribution in a crossroads cuisine that translates smoothly to American kitchens.

　　

Ingredients

serves 4

　　

Meatballs

1 pound ground lamb

　　1/2 cup cooked chickpeas, mashed with the back of a fork

　　2 teaspoons ground cumin

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　20 whole blanched almonds, lightly toasted

　　

Curry

2 teaspoons peanut or canola oil

　　1/2 teaspoon fennel seeds

　　1/2 yellow or white onion, minced

　　1 tablespoon peeled and minced fresh ginger

　　1 tablespoon hot or mild curry powder, or to taste

　　1 teaspoon ground cumin

　　1/2 teaspoon ground turmeric

　　1/4 teaspoon cayenne pepper

　　1 teaspoon kosher salt

　　3 1/2 cups unsweetened coconut milk (two 14-ounce cans)

　　1 tablespoon fresh lime juice

　　12 fresh cilantro sprigs, leaves and tender stems only

　　Steamed basmati rice (page 7), for serving

　　

Step 1

To make the meatballs, place the lamb, chickpeas, cumin, salt, and pepper in a medium bowl, and knead with your hands until thoroughly blended. Divide the mixture into 20 portions and roll each into a ball. Press an almond into the center of each ball and pat to close the opening. Set aside at room temperature for up to 1 hour, or cover and refrigerate for up to overnight.

　　

Step 2

To make the curry, heat the oil in a large sauté pan over medium-high heat. Working in batches to avoid crowding, add the meatballs and brown all around, about 5 minutes, transferring them to a plate as they are ready. Set aside.

　　

Step 3

Add the fennel seeds to the fat remaining in the pan and sauté over medium-high heat until barely beginning to turn golden, about 1 minute. Stir in the onion and ginger and cook until wilted, about 3 minutes. Add the curry powder, cumin, turmeric, cayenne, and salt and stir to mix. Stir in the coconut milk, whisking to smooth, and bring to a boil over medium-high heat.

　　

Step 4

Add the meatballs and adjust the heat to maintain a gentle simmer. Cook until the liquid has thickened and the meatballs are cooked through, about 10 minutes. Stir in the lime juice.

　　

Step 5

Transfer to a serving dish and garnish with the cilantro sprigs. Serve with the rice in a separate bowl on the side.

　　Sausage