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MIDDLE EASTERN MEATBALLS

2 medium aubergines, sliced


salt and freshly ground pepper

150 ml vegetable oil

450 g boneless lamb

2 thickly slices of white bread, crusts removed

1 small onion, skinned

10 ml (2 level tsp) ground cumin

plain flour, for coating

450 g tomatoes, skinned and chopped

15 ml tomato puree

150 ml Chicken Stock

2.5 ml (1/2 level tsp) ground allspice

vegetable oil for deep frying


  1. Layer the aubergine slices in a colander, sprinkling each layer with salt. Cover with a plate, weight down and leave for 30 minutes.

  2. Drain the aubergine slices, rinse and dry well. In a large frying pan, fry for 4 – 5 minutes in the oil, turning once. Drain on absorbent kitchen paper.

  3. Put the lamb through the blades of a mincer or food processor twice with the fried aubergines, bread and onion.

  4. In a bowl, mix the minced meat with the cumin and seasoning to taste. Chill for 30 minutes until firm.

  5. Meanwhile put the tomatoes, tomato puree, allspice and stock in a large flanged casserole. Season. Bring to the boil and simmer for 30 minutes until thick.

  6. With well-floured hands, form the mixture into 30 balls. Chill in the refrigerator for 30 minutes.

  7. Heat the oil for deep fat frying and fry the meatballs in batches until golden, about 3 minutes. Drain and add to the casserole.

  8. Bring slowly to boiling point, then cover and simmer gently for 30 minutes. Shake the casserole frequently during this time so that the meatballs become saturated in the sauce.

  9. Taste and, if necessary, adjust the seasoning of the tomato sauce before serving.
    Serves 6


MIDDLE EASTERN MEATBALLS

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