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Lamb and Lentil Meatballs

ingredients

serves 4
450 g (1 lb) lean minced lamb
75 g (3 oz) lentils, washed and drained
2 large black cardamom pods, skinned
6 black peppercorns
1 medium onion, chopped
3 cloves garlic, crushed
2.5 cm (1 in) ginger, grated
2.5 g (1/2 tsp) chilli powder
5 g (1 tsp) salt
100 ml (4 fl oz) water
1 egg, lightly beaten

for the filling

1 medium onion, finely chopped
3 green chillies, chopped
20 g (3 tbsp) coriander leaves, chopped
oil for frying
lemon wedges

method

1. In a saucepan, put the minced lamb, lentils, cardamom, peppercorns, onions, garlic, ginger, chilli powder, salt and water.

2. Bring to a boil over a medium high heat.

3. Cover, lower the heat and simmer until the lentils are tender and all the water absorbed.

4. Place the mixture in a food processor or liquidizer and blend until smooth.

5. Mix in the beaten egg, and divide into 16 - 18 small balls.

6. Combine the ingredients for the filling and put aside.

7. Take a minced lamb and lentil ball, and with your thumb, make a depression in the middle to form a cup shape.

8. Fill the centre with a little filling and re-form into a smooth ball. Flatten slightly.

9. Heat the oil in a large frying pan and fry the meatballs, turning once until nicely browned. Drain.

10. Serve hot with wedges of lemon and a salad.

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