Minted Meatballs with Yoghurt Sauce

4 servings

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Minted Meatballs with Yoghurt Sauce Ingredients

2 Aubergines	1 ts Ground allspice
225 g Minced lamb	Salt and pepper
225 g Minced lean beef	Olive oil for shallow frying
1 Onion; chopped	450 ml Beef stock; hot
2 Garlic cloves; chopped	2 tb Tomato puree
100 g Fresh white breadcrumbs	150 ml Natural yoghurt
4 tb Chopped fresh mint	1 tb Cornflour

Instructions for Minted Meatballs with Yoghurt Sauce

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 reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: MeatCuisine: Uncategorized