| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | California | Side, Dishes | 8 | Servings |
INGREDIENTS
| 16 | 8-inch bamboo skewers | |
| 2 | lb | Ground lamb |
| 1 | Onion — minced | |
| 2 | Cloves garlic — minced | |
| 6 | tb | Minced parsley |
| 1/2 | Jalapeno chile — minced | |
| 1/4 | c | Dried bread crumbs |
| 2 | Eggs | |
| 1 | ts | Salt |
| 1/2 | ts | Fresh ground pepper |
| 1/2 | c | Cornmeal |
| Couscous or steamed rice — | ||
| For accompaniment | ||
| Mint-Chile Sauce—– | ||
| 1 | c | Plain yogurt |
| 1 | c | Fresh mint |
| 1/2 | c | Minced cilantro |
| 1/2 | Jalapeno chile — minced | |
| 1 | ts | Salt |
| 1/4 | ts | Fresh ground pepper |
| 2 | minutes). |
INSTRUCTIONS
1. Soak skewers in water 15 minutes. In a large bowl, thoroughly mix together ground lamb, onion, garlic, parsley, minced chile, bread crumbs, eggs, salt, and pepper. 2. Preheat broiler. Wrap 1/3 cup lamb mixture around each bamboo skewer to form a meatball about 3 inches long by 1-1/2 inches in diameter. Place cornmeal on a plate and roll skewered meatball in cornmeal to coat completely. 3. Brush broiler pan with a thin film of oil. Place meatball skewers on broiler pan and broil 3 inches from heat until lightly browned on one side (about 3 minutes). Turn and broil second side until lightly browned (about 4. To serve, place couscous on individual dinner plates, top with 2 meatballs on skewers, and drizzle with Mint-Chile Sauce. Mint-Chile Sauce: In a small bowl stir together all ingredients. Let sit 30 minutes for flavors to meld. Makes about 2 cups. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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