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Categories:
bramley apples lemon fresh white breadcrumbs ground cumin ground cinnamon cayenne pepper flat leaf parsley olive oil onion fresh root ginger saffron lamb stock tomato puree olives Coriander
Viewed: 125 - Published at: 9 years agoIngredients
- 2 Bramley apples (approx 450g), peeled and cored
- 500 g (17.6oz) minced lamb
- 1 lemon, finely grated zest and juice of half
- 75 g (2.6oz) fresh white breadcrumbs
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 pinch cayenne pepper
- 1 small bunch flat leaf parsley, chopped
- 2 tbsp olive oil
- 1 onion, peeled and chopped
- 25 g (0.9oz) fresh root ginger, peeled and grated or finely chopped
- 1 pinch saffron
- 350 ml (12.3fl oz) lamb stock
- 3 tbsp tomato puree
- 100 g (3.5oz) pitted black Kalamata olives
- 1 small bunch coriander, chopped
Method
- To make the meatballs, coarsely grate the apples and put in a large bowl.
- Add the lamb mince, lemon zest, breadcrumbs, spices and parsley.
- Season with salt and pepper.
- Using your hands thoroughly mix everything together, then firmly shape into 20 balls, giving 5 per portion.
- In a large casserole with a lid, heat the olive oil then add the onion, ginger and saffron.
- Cook for about 5 minutes until the onion is softened and starting to colour.
- Add the lemon juice, stock, tomato puree, olives and bring to the boil.
- Add the meatballs, gently turning to coat in the liquid and reduce the heat.
- Cover with a lid and cook for 20 minutes turning the meatballs a couple of times throughout.
- Remove the lid and continue to cook for a further 10 minutes until the liquid has reduced and thickened slightly.
- Stir in the coriander and serve hot with couscous.
