Lamb and Kumara Meatballs.

I cannot remember exactly from where I acquired this idea. It was a newspaper cutting from out the box and I did not make a note of its publication, but I do know that it was a product of the kitchen of the very talented Lucy Corry who has a website called www.kitchen-maid.blogspot.co.nz. Thanks, Lucy, for a very delicious treat.

 

Ingredients.

            Meatballs.

1 tblsp olive oil.

3 cloves garlic, peeled and finely chopped.

1 red onion, peeled and finely chopped.

1 tsp ground cumin.

1 tsp ground coriander.

1 tsp ground cinnamon.

Salt to taste.

½ cup chopped fresh parsley.

1 cup grated orange kumara.

250g lamb mince.

½ cup finely chopped dates.

            Dressing.

½ cup yoghurt.

1 tblsp sesame oil.

1 tblsp pomegranate molasses.

Juice and zest of a lemon.

 

Method.

Heat the oil in a pan over a hot flame and quickly sauté the onion and garlic until soft. Add the spices and salt and cook for another minute, stirring well, then tip into a bowl and allow to cool completely. When cool, add the parsley, kumara mince and chopped dates and knead together until well combined. Allow to stand, covered, for half an hour.

Preheat the oven to 200°C. Form the meat mixture into balls – you should be able to make about 20 – 24 – and place them on an oiled baking tray. Drizzle with a little more oil and bake for 10 minutes. Remove, turn the meatballs, and replace in the oven for a further 10-15 minutes. While waiting for the meatballs to cook, place all the dressing ingredients in a bowl and beat together until fully combined. Add a little water if you want it a bit runnier.

 

Serve with: Israeli couscous and a crunchy salad.

 

Serves: 2.

 

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