Lamb And Mint Meatballs
|Lean minced lamb||1 Pound (450 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Mint sauce||2 Teaspoon|
|Egg||1 , beaten|
|Frying oil||2 Cup (32 tbs) (For Shallow Frying)|
|Parsley sprigs||2 (To Garnish)|
|Demerara sugar||2 Ounce (50 Gram)|
|Redcurrant jelly||4 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
Put the lamb in a bowl and add the garlic and mint sauce.
Season well with salt and pepper and bind the mixture with the eggs.
With floured hands, roll into walnut-sized balls.
Heat the oil in a frying pan, add the meatballs in batches and fry for about 10 minutes until golden brown.
Drain on absorbent kitchen paper and keep warm.
To make the dip, put the sugar, cornflour and water in a small pan and blend in the redcurrant jelly and Worcestershire sauce.
Bring slowly to the boil and cook stirring, until smooth.
Spear the meatballs on to cocktail sticks.
Garnish with parsley and serve warm, with the dip.