Keema seekh meatballs

Recipe from: 1/1/2007 12:00:00 AM

Ingredients 13
Servings 30
Time 20

Ingredients

  • 500
    g
    minced lamb
  • 1
    large onion, grated or very finely chopped
  • 5
    ml
    meat masala
  • 5
    ml
    fresh garlic, crushed
  • 5
    ml
    fresh ginger, crushed
  • 2
    ml
    ground cumin
  • 2
    ml
    turmeric
  • 2
    ml
    ground coriander
  • 30
    ml
    fresh coriander leaves, chopped
  • To serve
  • 30
    mini pita breads
  • 250
    g
    tub hummus
  • 30
    g
    rocket leaves
 

Method

8
 
Mix all the ingredients for the meatballs and add 5ml salt. Form the mixture into bite-sized balls. Fry the meatballs or braai them over hot coals for about eight minutes, turning frequently so that they brown and cook evenly.

To serve, stuff each pita bread with a spoonful of hummus, a few rocket leaves and a meatball.

Cook's tip

Make your own hummus by blending one tin of chickpeas, 15ml tahini, two cloves of garlic, salt and freshly ground black pepper, in a food processor. Add olive oil to the mixture until the consistency is to your liking.

 

Read more on: deep-fry  |  lamb
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.