| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 2 |
|
Aubergines |
| 225 |
g |
Minced lamb |
| 225 |
g |
Minced lean beef |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; chopped |
| 100 |
g |
Fresh white breadcrumbs |
| 4 |
tb |
Chopped fresh mint |
| 1 |
ts |
Ground allspice |
|
|
Salt and pepper |
|
|
Olive oil for shallow frying |
| 450 |
ml |
Beef stock; hot |
| 2 |
tb |
Tomato puree |
| 150 |
ml |
Natural yoghurt |
| 1 |
tb |
Cornflour |
INSTRUCTIONS
Preheat the oven to 200C/400F/gas 6. Skewer the aubergines and grill for
10-15 minutes. Peel off the skins with a knife. Chop the flesh roughly,
then place in a food processor with the lamb, beef, onion and garlic. Blend
to a fine paste.
Add the breadcrumbs, half the mint, the allspice and salt and pepper to
taste. Mix, then chill in the refrigerator for at least 2 hours.
Form the mixture into small balls and fry in very hot oil until brown.
Transfer to an ovenproof dish. Mix the hot beef stock with the tomato puree
and pour over the meatballs. Cover and cook for 1 hour.
Drain the liquid from the meatballs into a jug. Whisk the yoghurt and
cornflour together and gradually whisk in the liquid. Bring to the boil and
simmer until thickened. Pour some sauce on to each plate and arrange the
meatballs on top.
Sprinkle with mint and serve hot, with the remaining sauce in a jug.
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