Today we decided to delight the spicy food lovers. This dish is a variation of the Middle-east cuisine, rich in different flavours and fragrances. Lamb, coriander, and cinnamon create an original combination together which is supplemented with hot chili sauce as a nice hint. Definitely worth to try!
- 450g lean minced lamb
- 1 onion, roughly chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- 1 Tbsp chopped fresh flat-leaf parsley
- 50g pine nuts
- Sea salt and freshly-ground black pepper
- 1 Tbsp olive oil
For the Sauce:
- 1 red chili, seeded and finely chopped
- 2 garlic cloves, crushed
- 680g jar passata (sieved tomatoes)
- 1 tsp sugar
1. Place the onion in a food processor and whizz to a fine purée. Tip into a bowl with the cumin, coriander, cinnamon, parsley, lamb and pine nuts. Season and work to a paste with your hands. Roll the paste into small walnut-sized balls; you should have about 20 in total. Chill for 15 minutes to firm up if time allows.
2. Preheat the oven to 200ºC. Toss the meatballs in the oil and place in an ovenproof dish. Bake for 15 minutes until lightly golden.
3. Meanwhile, place the chili, garlic, passata and sugar in a jug. Season and mix well to combine. Pour over the meatballs and bake for another 30 minutes, turning the meatballs once until the sauce has slightly reduced and thickened.