Name: Lamb meatballs with mint and coriander chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 1 kilogram lean lamb mince; 2 teaspoon chilli powder; 1 teaspoon ground cumin; 1/2 teaspoon fennel seeds; 2 teaspoon garam masala; 1 teaspoon salt; 1 tablespoon vegetable oil; Mint and coriander chutney; 1 large (300g) red onion, chopped finely; 2 fresh green chillies, seeded, chopped; 5 cloves garlic, crushed; 2 teaspoon (10g) grated fresh ginger; 1 cupt coarsely chopped fresh coriander; 1/2 cup coarsely chopped fresh mint

Lamb meatballs with mint and coriander chutney

These lean lamb meatballs seasoned with a spicy, herbaceous chutney make for a sensational and relatively easy weeknight dinner.

Serves 8

Makes 40 Item

Prep

20M

Cook

15M

Total

35M

Ingredients

1 kilogram lean lamb mince

2 teaspoon chilli powder

1 teaspoon ground cumin

1/2 teaspoon fennel seeds

2 teaspoon garam masala

1 teaspoon salt

1 tablespoon vegetable oil

Mint and coriander chutney

1 large (300g) red onion, chopped finely

2 fresh green chillies, seeded, chopped

5 cloves garlic, crushed

2 teaspoon (10g) grated fresh ginger

1 cupt coarsely chopped fresh coriander

1/2 cup coarsely chopped fresh mint

Method

1.To make mint and coriander chutney: combine onion, chilli, garlic, ginger, coriander and mint in a bowl; mix well.

2.Preheat the oven to moderate (180°C/160°C fan-forced). Combine mince with spices and salt in a bowl; mix well. Shape the mixture into small balls. Heat the oil in a non-stick pan. Toss the meatballs in the hot pan, in batches, for about 2 minutes or until browned all over, but not cooked through.

3.Transfer the meatballs to an ovenproof dish, bake in a moderate oven for about 10 minutes or until cooked through.

4.Serve meatballs hot, sprinkled with the mint and coriander chutney, if desired.