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Ingredients
- olive oil
- 1 large onion finely chopped
- 1 kg lamb mince
- 1 egg, lightly beaten
- 1 teaspoon finely chopped ginger
- 3 tablespoons finely chopped coriander
- 1/2 teaspoon ground cumin
- 2 tablespoons finely chopped Italian parsley
- sea salt and freshly ground black pepper
- 1 1/2 teaspoons thyme leaves
- flour for dusting
- 1 cup beef stock
- 2 cloves garlic, finely chopped
- 1/4 teaspoon salt
- 1 tablespoon chopped coriander
- few strands of saffron
- 12 blanched almonds, finely chopped
Method
Heat a little oil in a large shallow casserole and saute the onion until tender but not browned. In a bowl combine the lamb, egg, ginger, 2 tablespoons of the coriander, cumin, parsley, salt and freshly ground black pepper and thyme. Mix in the onions. Form into walnut sized balls and dust with flour. Heat a little more oil in the casserole and brown the meatballs all over. Add stock, cover and simmer for 40 minutes. Place paste ingredients in a mortar or mini processor and combine to a paste. Stir into the meatballs 5 minutes before serving. Sprinkle with remaining coriander.
