Spiced Lamb Meatballs
|Garlic||1 Clove (5 gm)|
|Fresh ginger/1/4 teaspoon ground ginger||1 Inch|
|Olive oil/Salad oil||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Ground cumin seed||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Canned tomato sauce||8 Ounce|
|Water||1 Cup (16 tbs)|
|Lean ground lamb||2 Pound|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Chopped coriander/Parsley||2 Tablespoon|
|Ground allspice||1⁄2 Teaspoon|
|Steamed rice||3 Cup (48 tbs)|
Using a Dutch oven, over medium heat, saute the onion, garlic, and fresh ginger, if used, in oil until golden.
Add 1/2 teaspoon of the salt, cumin, coriander, curry, and ground ginger if used; saute 1 minute.
Pour in the tomato sauce and water (lover and simmer while shaping meatballs.
Mix together the ground lamb, wheat germ, eggs, and the remaining 1 teaspoon salt.
Shape into 1 1/4-inch balls.
Drop into the simmering sauce, cover, and simmer 20 minutes or until meatballs are no longer pink inside.
Sprinkle with the fresh coriander and allspice.
Serve on plates with rice alongside.