|Lean ground lamb||1 Pound|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Apple||1 , peeled and diced|
|Chicken stock||1 Cup (16 tbs)|
|Ginger marmalade||2 Tablespoon|
|Curry powder||2 Teaspoon (Or To Taste)|
|Garbanzo sprouts||1 Cup (16 tbs)|
|Potato flour/Cornstarch||1 Teaspoon, dissolved in 1 tablespoon cold water|
|Cold water||1 Tablespoon (For Dissolving The Potato Flour)|
Put Iamb, egg, crumbs, cinnamon, mint and salt and pepper in bowl.
Blend together and shape into marble sized balls.
Heat oil in large skillet and brown lamb balls on all sides.
Remove from pan.
Add onion and saute until soft.
Add apple, chicken stock, marmalade and curry powder to pan.
Blend together and taste for seasoning.
Put meatballs and sprouts in sauce.
Cover pan and simmer over low heat for 30 minutes.
Stir in potato flour dissolved in water and cook until sauce is thick and smooth.