| 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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