Name: Lamb meatballs with mint and coriander chutney
Cook time: 35 min
Total time: 35 min
Ingredients: 1 kilogram lean minced (ground) lamb; 2 teaspoon chilli powder; 1 teaspoon ground cumin; 1/2 teaspoon fennel seeds; 2 teaspoon garam masala; 1 teaspoon salt; 1 tablespoon vegetable oil; 1 red onion (300g), chopped finely; 2 fresh green chillies, chopped finely; 5 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 1 cup coarsely chopped fresh coriander; 1/2 cup coarsely chopped fresh mint

Ingredients

1 kilogram lean minced (ground) lamb

2 teaspoon chilli powder

1 teaspoon ground cumin

1/2 teaspoon fennel seeds

2 teaspoon garam masala

1 teaspoon salt

1 tablespoon vegetable oil

1 red onion (300g), chopped finely

2 fresh green chillies, chopped finely

5 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

1 cup coarsely chopped fresh coriander

1/2 cup coarsely chopped fresh mint

Method

1.Make mint and coriander chutney. Combine ingredients in small bowl.

2.Preheat oven to 180°C/350°F. Combine ingredients except for oil in large bowl; mix well. Shape mixture into small balls. Heat oil in medium frying pan; toss meatballs in hot pan, in batches, about 2 minutes or until browned all over, but not cooked through.

3.Transfer meatballs to medium ovenproof dish; bake meatballs about 10 minutes or until cooked through.

4.Sprinkle chutney over meatballs to serve.

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Ingredients

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