Preparation
Combine lamb mince, finely chopped onions, crushed garlic, tomato paste, chopped coriander leaves, egg, ground turmeric, sweet paprika and pepper in a bowl. Shape mixture into small balls. Set aside.
Heat olive oil in a heavy-based frying pan over medium heat. Add finely chopped onions and cook for 4 minutes or until softened. Add 625ml water, tomato paste, ground turmeric and salt, cover with a tight-fitting lid and bring to the boil.
Add meatballs, reduce heat to medium-low and cook for 1 hour. Remove lid, add quartered potatoes and cook for 30 minutes or until meatballs and potatoes are tender and sauce is reduced.
Heat olive oil in a heavy-based frying pan over medium heat. Add finely chopped onions and cook for 4 minutes or until softened. Add 625ml water, tomato paste, ground turmeric and salt, cover with a tight-fitting lid and bring to the boil.
Add meatballs, reduce heat to medium-low and cook for 1 hour. Remove lid, add quartered potatoes and cook for 30 minutes or until meatballs and potatoes are tender and sauce is reduced.
Ingredients
- Meatballs
- 1 kg lamb mince
- 2 onions, finely chopped
- 2 tps garlic, crushed
- 1 tbsp tomato paste
- ½ bunch coriander leaves, chopped
- 1 egg
- ½ tsp ground turmeric
- 1 tsp sweet paprika
- 1 tsp pepper
- Sauce
- 2 tbsp olive oil
- 2 onions, finely chopped
- 625 ml water
- 1 tbsp tomato paste
- ½ tsp ground turmeric
- ½ tsp salt
- 4 potatoes, quartered
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