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lamb onion garlic egg instant chicken ground coriander ground black pepper water tomato paste instant chicken paprika ground coriander cumin oil onions
Viewed: 73 - Published at: 2 years agoIngredients
- 1 lb lamb, minced
- 1 medium onion, minced
- 4 garlic cloves, finely chopped
- 1 egg (whole)
- 1 tablespoon instant chicken bouillon granules
- 2 teaspoons ground coriander
- 1/2 teaspoon ground black pepper
- 2 cups water
- 2 tablespoons tomato paste
- 1 tablespoon instant chicken bouillon granules
- 2 teaspoons paprika
- 1 tablespoon ground coriander
- 1 tablespoon cumin
- 2 tablespoons oil (or enough to cover the bottom of a large pot)
- 2 medium onions, finely chopped
Method
- Put the minced lamb, onions, garlic, egg, powdered chicken stock, coriander and black pepper into a large glass bowl. Mix with your hands until all the ingredients are well incorporated. The mixture will be wet.
- Shape the mixture into 2-inch meatballs and set aside.
- Mix the tomato paste and remaining spices with the water until everything is dissolved.
- Cook the finely-chopped onions in the oil until they are a light to medium brown color. Take care not to burn.
- Add the water/tomato/spice mixture to the pot. Gently place the meatballs into the water. Try not to let them touch each other. They should be about 2/3rds submerged; if not, add a little more water.
- Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Check frequently to make sure the meatballs aren't burning.
- After 20 minutes, gently turn each meatball over. Replace the lid but leave it cracked so the steam can escape. You want to boil off most of the water, leaving a thick sauce behind.
- Serve with basmati rice.
