| 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.
A Message from our Provider:
“Jesus: right way, only truth, best life.”