| 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights
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