- 680 g [1 1/2 pounds] ground lamb
- 3 tablespoons [45 mL] chopped almonds
- 3 tablespoons [45 mL] dried breadcrumbs
- 5 tablespoons [75 mL] freshly chopped mint
- 2 teaspoons [10 mL] ground cumin
- 2 cloves garlic, minced
- 1 1/2 teaspoons [7.5 mL] salt
- 1/4 teaspoon [1 mL ] ground black pepper
- 4 tablespoons [60 mL] oil
- 1 onion, chopped
- 2 tomatoes, crushed into a thick puree
- Salt and pepper, to taste
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- Into a medium bowl well mix together ground lamb, chopped almonds, dried breadcrumbs, 3 tablespoons [45 mL] of freshly chopped mint, 1 teaspoon [5 mL] of ground cumin, minced garlic, 1 1/2 teaspoons [7.5 mL] salt and 1/4 teaspoon [1 mL ] black pepper.
- Shape mixture into 2-inch [5-cm] each meatballs; reserve into a bowl.
- Heat oil into a non-stick frying frypan; brown meatballs, for approximately 3; drain onto paper toweling.
- Using a large deep skillet, melt chopped onion until translucent, add pureed tomatoes and remaining cumin; salt and pepper to taste.
- Bring to simmer, lower heat, cover and cook for 10 minutes.
- Add reaserved lamb meatballs to sauce.
- Simmer for approximately 10 minutes more, until meatballs are cooked through.
- Stir in remaining freshly chopped mint, and serve.
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