You could substitute any cheese you like here really. I used feta because I like the tangy saltiness with the sweet spicy lamb. Its an easy recipe (no chopping or frying). Serve with pasta or rice.
Ingredients (serves 2)
300g minced lamb (20% fat)
½ tsp each of ground black cardamom, ground coriander and ground allspice
1 tbsp Kashmiri chilli powder (or use mild paprika)
1 tsp fennel seeds
2 fat cloves of garlic, grated or finely minced
½ tsp salt (or to taste)
50g feta
350ml of pre-made tomato sauce of your choice (I use home-made but a good quality commercial brand is fine)
Chopped parsley or mint to garnish
Method
Ingredients (serves 2)
300g minced lamb (20% fat)
½ tsp each of ground black cardamom, ground coriander and ground allspice
1 tbsp Kashmiri chilli powder (or use mild paprika)
1 tsp fennel seeds
2 fat cloves of garlic, grated or finely minced
½ tsp salt (or to taste)
50g feta
350ml of pre-made tomato sauce of your choice (I use home-made but a good quality commercial brand is fine)
Chopped parsley or mint to garnish
Method
- Place the lamb, spices and grated garlic into a large bowl. Mix really well, using your hands. Form the mixture into 8 meatballs.
- Cut the feta into 8 pieces. Slightly flatten and make a dent in the middle each meatball with your thumb and insert a piece of feta. Wrap the meat around the cheese and roll in your hand to form a ball. Make sure all the cheese is completely concealed.
- Place the tomato sauce in a saucepan or pan which is just wide enough to hold the 8 meatballs in one layer. Add the meatballs and bring to a simmer on the hob. Cook very gently for 35 minutes turning the meatballs once or twice.
- To serve, sprinkle chopped parsley or mint over the top.
