From ~ Second Helpings of Roast Chicken
By Simon Hopkinson (another fabulous book Roast Chicken and Other Stories)
Publisher: Hyperion Books
Spiced Lamb Meatballs with Peas
4 small onions, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
4 tbsp vegetable oil
1 2/3 lb ground lamb shoulder
2 tsp coriander seeds
and 1 tbsp cumin sees, dry roasted in a frying pan
until fragrant, then ground with a pestle and mortar or coffee grinder
2 tsp ground turmeric
1 tbsp garam masala
½ tsp chili powder
1 tsp freshly ground black pepper
1 tsp salt
1 tbsp chopped fresh mint
1 egg, beaten
4 tbsp butter
½ stick cinnamon
4 ripe tomatoes, peeled and chopped
12 oz frozen peas
2/3 cup of plain yogurt
juice of 1 lemon or lime
a dozen or so mint leaves, coarsely chopped
plain boiled rice or boiled potatoes
Fry the onions and garlic in the oil until golden brown. Cool on a plate. Mix into the ground lamb together with the spices, salt, mint, and egg. Form into balls the size of a walnut, roll in flour, and fry in the butter in a roomy, shallow pan until golden brown all over. Put in the cinnamon and cloves and fry for a minute or so together with the meatballs. Now tip in the tomatoes and peas, allow them to collapse somewhat and excude their juices, and stir in the yogurt. Cook the meatballs for a further 20 minutes. Finally, add the lemon or lime juice, mint, and a little more salt if necessary. Serve right away with some plain boiled rice, boiled potatoes, or if you prefer, nothing at all.
If you are interested I would recommend supporting your local bookshop with a purchase! I’m a fan of Rabelais just moved from Portland to Biddeford, Maine…all food & wine books!
now what I did…
I used some fabulous ground lamb from a local farm Peaselee’s. Ok so I am not the best at following recipes. I use them as a guide. This way I never have the same meal….and I can never remember exactly how much of what I put into the pan!
How I changed this a little bit. Well I usually use olive oil, so on autopilot that is what I grabbed, but realized, so the oil was a split ½ olive oil and ½ vegetable oil.
The spice mixture… I may have been a bit heavy handed on the Chili, I also added a little crushed dried peppers…and I thought that fresh ground nutmeg would be a nice addition to the mix.
I forgot that my onions and garlic were cooling, so they missed the meatball boat…I just stirred them in later with the tomatoes. I had some tomatoes that I had canned with a friend over the summer (always more fun to can with a pal), and some fresh snow peas. Added the cinnamon, lacking cloves I decided to add more nutmeg. I used about a whole nutmeg between the spice mixture and adding to the pan. I had some yogurt to use up, but next time I think I might try coconut milk. Enjoy!
Info to Peaslee’s Farm. They are known more for their potatoes, however they have great beef, lamb, and pork!
Phone:(802) 328-4415 Business (voice)
(802) 328-3534 Business (fax)
PO Box 12 Guildhall, VT 05905
Days/Hours:Farm stand open June-Oct. Call for tour info.