Lamb Meatballs with Tomato and Chilli Sauce

 

 

500g local minced lamb

1 Onion, finely chopped

2 cloves Garlic, finely chopped 

1 tsp ground Cumin Seeds

1 tsp ground Coriander

1 tsp ground Turmeric

1 tsp Smoked Paprika 

2 handfuls chopped Coriander

Pinch of Salt and Black Pepper

2 tbsp Rapeseed Oil

2 tbsp chopped Mint

1 Lemon, cut into wedges

 

 

Juice of 1 Lime 

400 ml Natural Yoghurt 

Handful chopped Mint

Seasoning

 

 

1 tbsp Vegetable Oil

1 cloves Garlic

1 chopped Shallot

1teaspoon Chilli Powder

1tsp Cumin Seeds

2tbsp Tomato Puree

400ml tin tomato(blitz)

Pinch of Salt

Pinch of Sugar

200ml Chicken Stock

20 g cream

 

 

• Mix the minced lamb in a large bowl with the onion, garlic, spices, mint, and coriander. Season well with salt and pepper. Form the mixture into round meatball shapes. Push a skewer through the length of each meatball. **These can be made the day before.

 

• Add the rapeseed oil to a large frying pan. Fry the Meatballs on a medium heat for 5-10 minutes or until they are brown on both sides.

 

• Alternatively, sear the meatballs quickly in a very hot, ovenproof pan and transfer to the oven, (preheated to 200C/gas 7) for 10 minutes. Remove from the pan and leave to rest for a few minutes. Can also be cooked on the barbeque.

 

 

• Add the oil to a non-stick pan and fry the shallots for a few minutes until softened and translucent. Then add the chopped garlic to soften.

 

• Add the chilli powder and cumin seed to the onion mixture and stir to coat, Fry the spices off gently for a couple of minutes.

 

• Add in the chopped tomatoes and tomato puree and stir for few minutes.

 

• Pour in the chicken stock, bring it to the boil and season with salt and sugar.

 

• Add in the butter, stir it well and let the sauce simmer.

 

 

• Mix all the Dressing ingredients together

 

 

• Arrange the meatballs on the Tomato, Chilli and Cumin Cream Sauce. Drizzle with the minted yoghurt and serve with lemon wedges.