Taste & Flavors

  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books

Australian Lamb Meatballs

by Rita Nohra November 15, 2018
QUICK & EASY

AUSTRALIAN LAMB MEATBALLS

BY CHEF TAREK IBRAHIM
Serves 4 | Prep/cooking time 30 mins
INGREDIENTS
  • 1kg Australian lamb mince
  • 1 egg
  • 4 garlic cloves
  • 300g Swiss chard
  • 70g pine nuts
  • 2 ½ tbsp lemon juice
  • 1 medium onion, chopped
  • Salt to taste
  • ¼ cup olive oil
  • 1 red chili
  • Pepper to taste
  • 2 tsp coriander powder
  • 150g fresh breadcrumbs
  • ½ tsp dried mint powder
  • 1 tsp cinnamon powder
  • 500g Greek yogurt
  • 1 tbsp cornstarch
PREPARATION

1. Place the meat, garlic, pine nuts, chili, spices and breadcrumbs in a large bowl. Mix well, then shape into 2-inch meatballs, weighing 20g each. You should make about 24 balls.

2. Heat 2 tablespoons of the olive oil in a medium saucepan and fry the meatballs over medium heat for 8 to 10 minutes.

3. To make the yogurt sauce, place the yogurt, cornstarch and egg in a large mixing bowl.

4. Whisk well to form a smooth paste. Add 2 teaspoons of salt, along with a good crack of black pepper, stir, and set aside.

5. Pour the remaining oil into a medium pot and place over medium-high heat.

6. Add half the meatballs and fry for 4 minutes, turning a few times so that all sides get browned.

7. Remove from the pan and repeat with the remaining batch, adding a little bit more oil if you need to.

8. Next, pour in the yogurt sauce. Bring to a very gentle simmer over medium-Iow heat – it should barely be bubbling, stirring continuously in one direction to prevent the yogurt from curdling.

9. Finally, add the swiss chard.

10. Serve at once, with chili and cilantro sprinkled on top.

 

BreadcrumbsChef Tarek IbrahimCinnamon PowderCoriander PowderCornstarcheggGarlicGreek YoghurtLamb MinceLemon JuiceMint PowderOil OliveOnionPepperpine nutsRed Chilisaltswiss chard
0 FacebookTwitterPinterestEmail

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

Keep in touch

Facebook Twitter Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

About Us

A gastronomy & lifestyle publication & online platform that unwraps the latest concepts, recipes & places to eat & drink

Promotion Image
Promotion Image
Promotion Image

OUR PUBLICATIONS

Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

  • Facebook
  • Twitter
  • Instagram
Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more
  • Contact Us
  • Magazines

@2022 - All Right Reserved. Designed and Developed by Borninteractive


Back To Top
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books