| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Spanish | Med01 | 4 | servings |
INGREDIENTS
| 2 | lb | Ground lamb |
| 1/2 | md | Onion; finely minced |
| 2 | Garlic cloves; finely minced | |
| 4 | tb | Chopped cilantro; divided |
| 1 | tb | Toasted cumin seeds; finely ground |
| Using a spice mill | ||
| 1 | Egg | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Thyme leaves |
| 1/2 | c | Flour |
| 6 | tb | Extra-virgin olive oil |
| 1 | lg | Spanish onion; chopped 1/8" dice |
| 1 1/2 | c | Chicken stock |
| 1/4 | c | Blanched almonds |
| 1/4 | ts | Saffron threads |
| 3 | Garlic cloves | |
| 1/2 | tb | Fresh mint chiffonade |
INSTRUCTIONS
In a mixing bowl, stir together lamb, onion, garlic, 3 tablespoons cilantro, cumin, egg, salt and pepper and thyme and mix well. Form into 1-inch balls, dust with flour and refrigerate 10 minutes. Heat oil in a 12- to 14-inch frying pan until just smoking. Add meatballs and cook until golden brown all over, or about 7 to 10 minutes, and remove. Add Spanish onion and cook until golden brown and soft, about 6 to 8 minutes. Add stock and bring to a boil. Return meatballs to pan and lower heat to simmer. Cover and cook 30 minutes. Place almonds, saffron, garlic, mint and remaining cilantro into a spice mill and process to a fine powder. Stir into stock and serve immediately. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B05 broadcast 05-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-31-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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