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Andalucian Lamb Meatballs

2 lb Ground lamb
1/2 md Onion; finely minced
2 Garlic cloves; finely minced
4 tb Chopped cilantro; divided
1 tb Toasted cumin seeds; finely ground using a spice mill
1 Egg
Salt; to taste
Freshly-ground black pepper; to taste
2 tb Thyme leaves
1/2 c Flour
6 tb Extra-virgin olive oil
1 lg Spanish onion; chopped 1/8" dice
1 1/2 c Chicken stock
1/4 c Blanched almonds
1/4 ts Saffron threads
3 Garlic cloves
1/2 tb Fresh mint chiffonade

In a mixing bowl, stir together lamb, onion, garlic, 3 tablespoons cilantro, cumin, egg, salt and pepper and thyme and mix well. Form into 1-inch balls, dust with flour and refrigerate 10 minutes. Heat oil in a 12-to 14-inch frying pan until just smoking. Add meatballs and cook until golden brown all over, or about 7 to 10 minutes, and remove. Add Spanish onion and cook until golden brown and soft, about 6 to 8 minutes. Add stock and bring to a boil. Return meatballs to pan and lower heat to simmer. Cover and cook 30 minutes. Place almonds, saffron, garlic, mint and remaining cilantro into a spice mill and process to a fine powder. Stir into stock and serve immediately. This recipe yields 4 servings.

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