Recipe: Minted Meatballs with Yoghurt Sauce
Categories: Alive &, Cooking
Yield: 4 servings
225 g Minced lamb
225 g Minced lean beef
1 Onion; chopped 2 Garlic cloves; chopped 100 g Fresh white breadcrumbs 4 tb Chopped fresh mint 1 ts Ground allspice Salt and pepper Olive oil for shallow frying 450 ml Beef stock; hot 2 tb Tomato puree 150 ml Natural yoghurt 1 tb Cornflour
Preheat the oven to 200C/400F/gas 6. Skewer the aubergines and grill for 10-15 minutes. Peel off the skins with a knife. Chop the flesh roughly, then place in a food processor with the lamb, beef, onion and garlic. Blend to a fine paste.
Add the breadcrumbs, half the mint, the allspice and salt and pepper to taste. Mix, then chill in the refrigerator for at least 2 hours.
Form the mixture into small balls and fry in very hot oil until brown. Transfer to an ovenproof dish. Mix the hot beef stock with the tomato puree and pour over the meatballs. Cover and cook for 1 hour.
Drain the liquid from the meatballs into a jug. Whisk the yoghurt and cornflour together and gradually whisk in the liquid. Bring to the boil and simmer until thickened. Pour some sauce on to each plate and arrange the meatballs on top.
Sprinkle with mint and serve hot, with the remaining sauce in a jug.
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