Lamb Meatballs with Mango Chutney
Serves:
4
Difficulty:
Medium
Ready in:
45 minutes
- 500g lean minced lamb
- 5g fresh ginger, peeled
- 2 garlic cloves
- 1 medium egg, whisked
- 1 small green chilli
- 1 small red chilli
- 2 tsp poppy seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp cardamon pods
- 1/2 tsp turmeric powder
- pinch salt
- 1 tsp fresh coriander/cilantro, chopped
- 5ml olive or rapeseed oil
- Mango Chutney
- 100g fresh coconut, grated
- 2 medium mango, de-stoned and diced
- 2 inch piece of fresh ginger
- 3 garlic cloves, skin removed
- 1 medium green chilli
- 1 tbsp fresh coriander (cilantro), chopped
- 1/2 tsp cumin seeds
- 1/2 tsp tamarind pulp
- pinch salt, to taste
- To create the lamb meatballs, sauté all meatball ingredients (apart from the egg) together over a medium heat until the lamb is fully browned.
- Take off the heat and add the egg to the meatball mixture and mould into small balls.
- Either oven bake (100C) or steam meatballs in a steamer for 20 minutes.
- To make the mango chutney, combine all chutney ingredients together, add a small amount of water to loosen and grind into a chunky paste.
- Serve cooked meatballs together with the spicy mango chutney.
Chefs Tips
To make into a complete meal, serve with cooked wholegrain rice or wholemeal pitta bread.
