Minted Meatballs With Yoghurt Sauce

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	T	Chopped fresh mint
1	t	Ground allspice
		Salt and pepper
		Olive oil for shallow frying
450		Beef stock, hot
2	T	Tomato puree
150		Natural yoghurt
1	T	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.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable Limited. All rights
reserved.  Carlton Food Network http://www.cfn.co.uk/  Converted by
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