Delicious as a tapas dish:
Mix 1/4 cup whole-wheat panko (finely ground) breadcrumbs, 2-3 tsp of Dijon mustard, 1-2 tsp of prepared curry powder* to taste, a dash of cayenne pepper, a pinch of salt, and freshly cracked black pepper into 1 lb of ground lamb.
*You can mix your own curry powder using cumin, coriander, turmeric, and cinnamon (listed in decreasing quantity of addition). Maybe a dash of paprika.
Form 16 lamb meatballs.
Sautee on the stovetop over medium-high heat until all sides are browned and the center done to your liking. These would also be great prepared on the grill.
Serve with yogurt-cumin dipping sauce.
Wine pairing: Lamb happily pairs with most any red wine. The cumin in curry gives an earthy sweet-spicy flavor; so I would compliment that with an earthy wine. A Spanish red such as Rioja or Ribera del Duero would be a lovely pairing and nod to the tapas tradition. Hermitage (Syrah), Irouleguy (Tannat blended withÃ‚ Cabernet Franc or Sauvignon), Greek reds, or reds from other Mediterranean regions would all pair beautifully. Cheers!