Serves
4 to 6 people
Egypt
Ingredients:
500g (1 lb) minced lamb
1 small onion, peeled and grated
1 tbsp smoked paprika
½ tsp salt
½ tsp allspice
30g (⅒ cup) butter, to fry
Rapeseed oil, to fry
600g (2 ¾ cups) jar passata
½ tsp Baharat spice
½ tsp ground chilli powder
2 garlic cloves, minced
1 tsp ground coriander
Salt and freshly ground pepper to taste
In a bowl, add the lamb mince, onion, smoked paprika, allspice, salt and pepper and mix well with your hands. Roll the mix into medium-sized balls (should make 12 to 16)
In a large frying pan, melt the butter and add a drizzle of oil. Fry the meatballs until lightly browned and cooked through.
Remove the meatballs and place them on a plate to one side. Fry the garlic and coriander for a few seconds in the same pan until fragrant. Add the Baharat and ground chilli powder to the passata and mix well.
Put the meatballs back in the pan, pour the passata over and simmer for about 5 minutes. Serve with rice, and pitta or flatbreads.