Ingredients
500 g ground lamb (or beef)
2 tbsp pistachios, chopped
¼ cup dried cherries, chopped
½ tsp celery seed
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground fennel seed
1 tsp SIDS SALT & PEPPER
¼ cup coriander leaves, chopped
½ cup breadcrumbs
1 egg
2 tbsp rice bran oil
1 large shallot, diced
2 tbsp flour
1½ cups chicken stock
Directions
In a bowl add the lamb, pistachios, dried cherries, spices, (see notes) salt, coriander, breadcrumbs and egg. Mix together by hand until incorporated completely. Use a 4 cm scoop or roll into small balls, about the size of a golf ball. Makes between 18-20 meatballs. Set aside.
In a large frying pan add oil and brown the meatballs on all sides. Remove from pan and keep warm.
Over medium heat in the same pan sauté the shallot until translucent. Add the flour and cook for a minute, stirring to cook the flour. Gradually add the chicken stock a little at a time, stirring to incorporate completely and thicken. Season with SIDS SALT & PEPPER if needed.
Add the cooked meatballs back to the pan and turn to coat all over with pan sauce. Cover with lid and cook on LOW for 2 minutes to heat meatballs through. Serve with rice.
