| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food networ, Food4 |
1 |
servings |
INGREDIENTS
| 450 |
g |
Sweet potatoes; (orange flesh) |
| 50 |
g |
Soft brown sugar |
| 50 |
g |
Butter |
| 55 |
ml |
Water |
| 225 |
g |
Sweet potato; diced |
| 100 |
g |
Red onion; sliced |
| 1 |
|
Red chilli; sliced in rings |
| 4 |
tb |
Olive oil |
| 1/2 |
|
Lime; juice of |
|
|
Salt and pepper |
| 2 |
oz |
Fresh coriander leaves |
| 1 |
|
Lime; cut in to wedges |
| 450 |
g |
Minced lamb |
| 100 |
g |
Onion; finely diced |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
Lime finely grated; zest of |
| 50 |
g |
Mint; chopped |
| 1 |
ts |
Coriander seeds |
| 1/2 |
|
Lime; juice of |
|
|
Salt and pepper |
INSTRUCTIONS
GARNISH
MEATBALLS
Mix all ingredients to form meatballs and shape in to rounds the size
of a walnut.
Parboil the sweet potatoes without peeling in salted water, cool a
little and peel skin off, cut in to even quarters or wedges and
sprinkle with a little salt and pepper.
Heat 2 tablespoons of olive oil in a pan and brown the meatballs all
over, remove and drain on absorbent paper.
Remove nearly all fat from the pan, get pan hot and add sliced onion,
turn continually until nicely browned, remove and add to meatballs.
Add 2 tablespoons of oil to the pan and heat, add the diced sweet
potato and fry to brown on all sides, return meatballs and onion to
the pan, add the lime juice, chilli and 300ml water and season with
salt and pepper.
Stir carefully and bring to the boil, simmer half covered for
approximately 10-15 minutes.
Heat the butter, soft sugar and 55ml water in a separate pan, add the
sweet potato wedges and cook turning frequently for approximately 15
minutes until they are coated in a sticky glaze. Check they are
cooked through.
Arrange the meatball mixture in to 4 bowls, after checking the
seasoning, place 3-4 wedges of sweet potato round the bowl, and
garnish with chopped coriander leaves and lime wedges. Serve
immediately.
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