Written By Cynthia Annett-Hynes Edibles / Recipes Mar 3, 2015 Masala Lamb Meatballs SHARE VIA: Facebook Twitter PinterestOh yeah! Classic comfort food with a heated twist.A little spice and alotta big bold flavour. Sauce3 garlic cloves, chopped1 onion, chopped1 Tbsp grated fresh ginger¼ cup vegetable oil1 Tbsp cumin seeds28-oz can plum tomatoes1 Tbsp garam masala1 tsp turmeric1 tsp cayenne pepper1 tsp sea salt Meatballs2 green onions, chopped2 egg yolks1 slice white bread, crusts trimmed, torn into small pieces¼ cup table cream2 lbs ground lamb1 Tbsp each fennel seeds and ground cumin1 Tbsp ground cinnamonPinch of sea saltFresh mint (optional)Feta cheese (optional) In a food processor, whirl 3 garlic cloves, with 1 chopped onion and 1 Tbsp grated fresh ginger until well chopped and almost purred. Heat ¼ cup oil in Dutch oven set over medium heat. Add 1 Tbsp cumin seeds. Heat until they start to sizzle, then add onion mixture. Stir often until mixture softens and is translucent. Reduce heat to medium-low to prevent browning, if needed. This may take 8 to 10 min. Meanwhile, puree canned plum tomatoes with 1 Tbsp garam masala and 1 tsp each turmeric, cayenne and salt. Pour into pan with onions. Stir in 1 cup water. Simmer 20 minutes to blend flavours. If making ahead, cover and refrigerate up to 3 days or freeze up to 3 months. For the meatballs, in a food processor whirl 2 chopped greens onions with 2 egg yolks, 1 slice bread (torn into small pieces) and ¼ cup table cream until well pureed. Turn into a large bowl and add 2 lbs ground lamb, 1 Tbsp each fennel seeds, ground cumin and cinnamon. Add a pinch of salt too. Gently mix until blended, then shape into balls: aim for a chubby golf ball size. Makes about 18 to 20 meatballs. Space meatballs out on a baking sheet brushed with oil. Broil until browned, 6 to 8 minutes. Reduce heat to 375F. Add meatballs to sauce in Dutch oven. Cover and bake until sauce is bubbly and meatballs are cooked through, 10 to 15 minutes. Finish with fresh mint and crumbled feta, if you wish. Serve with bowls of soft polenta. Serves 4 to 6 SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Comments are closed.