Here’s a different way to present meatballs, in this case the minced lamb is flavoured with garlic, onion, coriander and garam masala. Chick pea flour is added to enrich and give it body. The mixture is shaped into ovals about 5cm (2”) long, which are skewered, and cooked on a barbecue hot plate, then finished off over a flaming barbecue grill rack to impart a smoky flavour.
Alternatively, cook these skewers on an oiled baking sheet under a preheated oven grill.
650g (about 1¼ - 1½ pounds) prime minced (ground) lamb (or beef)
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tsp peeled, finely grated ginger
1½ tsp salt
1 tsp garam masala
2 Tbsp finely chopped coriander (cilantro)
¼ cup water
2 Tbsp chick pea flour (besan)
Fluffy steamed rice for serving, optional
1 cup plain unsweetened yoghurt
Pinch of salt
2 Tbsp chopped mint
1 hot green chilli, deseeded and finely chopped
1 Make the spicy lamb meatballs first. Put minced meat in a large bowl and add onion, garlic, ginger, salt, garam masala and coriander. Beat egg and water together, add to minced meat mixture, then sprinkle on chick pea flour. Knead mixture together thoroughly with your hands.
2 Shape meat into small ‘sausage’ shapes, transferring them to a plate as they are prepared. Cover and chill meatballs for 1-2 hours before cooking them.
3 In a bowl mix the ingredients for Yoghurt Sauce. Cover and set aside.
4 Put two meatballs on each skewer. The best skewers are the flatter kind; the meat flops around on smooth, round metal skewers (but if preferred you can forgo skewers and cook meatballs individually). Carefully transfer skewers to a lightly oiled barbecue hot plate (griddle) and cook over a medium-high heat until cooked through (you’ll need to cut one open to check). Finish cooking them over a hot barbecue grill. Serve hot with Yoghurt Sauce and plenty of fluffy steamed rice.
Photography Aaron McLean http://www.aaronmclean.com