We shared a 1/2 lamb with my sister and brother-in-law – and with that package came from great ground lamb. This was the perfect recipe for lamb. This is a fascinating mixture of spice with an intriguing Mediterranean flavour and a nice bite. This recipe was inspired from the latest issue of EAT Magazine in Victoria B.C. Canada – but we mixed it up just a little bit. You can serve it with polenta, rice or pasta. We chose pasta. Overall, it takes about an hour to prepare so make sure you have a glass of red wine in your hand while you work!
3 Garlic Cloves chopped
1 Onion chopped
1 Tablespoon fresh grated ginger
1/4 cup vegetable oil
1 Tablespoon Cumin seeds
28 ounce canned plum tomatoes
1 tablespoon garam masala
1 teaspoon tumeric
1 teaspoon cayenne pepper
1 teaspoon sea salt
2 green onions shopped
1 slice brown bread
1/4 table cream
2 pounds ground lamb
1 teaspoon fennel seeds
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
In a food processor, puree 3 garlic cloves with one chopped medium onion and
1 teaspoon fresh minced ginger.
Heat 1/4 cup oil in Dutch oven on medium heat.
Add 1 tablespoon cumin seeds and heat until they start to sizzle. Then add onion/garlic mixture.
Stir often until mixture softens and is translucent. Reduce heat to medium-low to prevent browning.
Cook 8 – 10 minutes.
Puree canned plum tomatoes with 1 tablespoon garam masala and 1 teaspoon ea. Turmeric, Cayenne and Salt. Pour into pan with Onion and Garlic mixture. Stir in one cup water. Simmer 20 minutes to blend flavour.
For the meatballs, in a food processor puree two chopped green onions with two eggs, one slice of brown bread torn into pieces and 1/4 cup table cream.
Turn this mix into a large bowl – add 2 pounds of ground lamb. 1 teaspoon fennel seeds, ground cumin and cinnamon. Add a pinch of salt. Gently mix until blended. Then shape into balls. Aim for a chubby golf ball size.
Makes about 20 meatballs.
Bake meatballs on baking (cookie sheet) brushed with oil. Broil until brown (6 – 8 minutes)
Then reduce heat to 375.
Add meatballs to sauce in Dutch oven. Cover and bake until sauce is bubbly and meat balls are cooked through. 10 – 15 minutes.
Finish with fresh mint and crumbled feta cheese.
We served over Penne pasta. Serves 4 – 6.