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500g (1 lb) minced lamb
1 small onion
1 tbsp smoked paprika
½ tsp salt
½ tsp allspice
30g butter, to fry
Rapeseed oil, to fry
2 ¾ cups jar passata
½ tsp Baharat spice
½ tsp ground chilli powder
2 garlic cloves, minced
1 tsp ground coriander
1 In a bowl, add the lamb mince, onion, smoked paprika,
allspice, salt and pepper and mix well with your hands. Roll
the mix into medium-sized balls (should make 12 to 16).
2 In a large frying pan, melt the butter and add a drizzle of oil.
Fry the meatballs until lightly browned and cooked through.
3 Place the sugar and water in a saucepan, stirring until the
sugar has dissolved. Bring to a boil and allow to boil for
3 minutes, then whisk into the milk mixture.
4 Remove the meatballs and place them on a plate to one side.
Fry the garlic and coriander for a few seconds in the same
pan until fragrant. Add the Baharat and ground chilli powder
to the passata and mix well.
5 Put the meatballs back in the pan, pour the passata over and
simmer for about 5 minutes. Serve with pita or flatbreads.
S E R V E S 4 T O 6 P E O P L E
Often served kebab-style in warm
flatbreads, you'll encounter these fragrant
spiced meatballs on your Egyptian travels.
Egyptian Cuisine
SPICED LAMB
MEATBALLS IN
TOMATO SAUCE
