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.