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.

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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.

Meatballs suitable to freeze. Not suitable to microwave.
Note

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