Spicy Lamb Meatballs
Serves 4
More effort
Total time:
Spicy and succulent lamb meatballs with mushrooms, in a rich tangy tomato sauce - best with Basmati rice or spaghetti
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For the meatballs:
- About 500g of ground lamb
- 3 green chilies roughly chopped (reduce if you dont want it spicy)
- 1 garlic clove chopped
- 1 small piece of ginger chopped
- 2 teaspoons of cumin powder
- 1 egg yolk
- Salt and pepper to taste
- 3 medium sized mushrooms cut thinly
- handful chopped fresh coriander
- 1 tablespoon of oyster sauce
For the sauce:
- 1 tablespoon of oil
- 1/2 teaspoon cumin seeds
- 1 onion chopped
- 1 garlic clove chopped
- 1 inch piece ginger root minced
- 1 teaspoon ground cumin
- handful of chopped coriander
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1 can of peeled tomatoes
- 2 fresh tomatoes
- Half a glass of water
Method
step 1
Mix all the meatball ingredients really well until mixture binds together. Make them into about 12 medium sized balls and bake for 30 minutes. Keep aside.step 2
Fry cumin seeds in the oil for a minute then add garlic, onions and ginger, fry further 5 minutes. Combine with rest of the sauce ingredients. Add water and let it simmer for 3 minutes. Add the meatballs and leave for another 15 minutes. Salt and pepper to tastestep 3
Serve with rice or spaghettistep 4
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