Lamb Meatballs With Almond Paste

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  • 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







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.

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