Name: Lamb kefta
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.00 kg lamb mince; 1.00 onion finely chopped; 2.00 garlic cloves, finely chopped; 40.00 ml fresh parsley finely chopped; 40.00 ml fresh coriander finely chopped; 2.00 ml cayenne pepper; 2.00 ml allspice ground; 2.00 ml ginger ground; 2.00 ml cardamom ground; 5.00 ml cumin ground; 5.00 ml paprika; 0.00 salt and freshly ground black pepper to taste; 40.00 ml fresh chillies 573; 1.00 onion finely chopped; 2.00 garlic cloves, finely chopped; 10.00 ml cumin ground; 2.00 ml cinnamon ground; 5.00 ml paprika; 2.00 tinned tomatoes chopped; 1.00 red chilli finely chopped; 80.00 ml fresh coriander chopped; 0.00 salt and freshly ground black pepper to taste

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Ingredients (22)

1.00 kg	lamb mince
1.00	onion — finely chopped
2.00	garlic — cloves, finely chopped
40.00 ml	fresh parsley — finely chopped
40.00 ml	fresh coriander — finely chopped
2.00 ml	cayenne pepper
2.00 ml	allspice — ground
2.00 ml	ginger — ground
2.00 ml	cardamom — ground
5.00 ml	cumin — ground
5.00 ml	paprika
0.00	salt and freshly ground black pepper — to taste

SAUCE

40.00 ml	fresh chillies — 573
1.00	onion — finely chopped
2.00	garlic — cloves, finely chopped
10.00 ml	cumin — ground
2.00 ml	cinnamon — ground
5.00 ml	paprika
2.00	tinned tomatoes — chopped
1.00	red chilli — finely chopped
80.00 ml	fresh coriander — chopped
0.00	salt and freshly ground black pepper — to taste

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Method:

Preheat the oven to 180 °C and lightly grease two baking sheets.
Mix the mince, onion, garlic, herbs and spices thoroughly.
Season with salt and pepper.
Roll tablespoons of the mixture into balls and place them on the baking sheets.
Bake for 18 to 20 minutes or until browned.
SAUCE
Heat the oil in a large frying pan and fry the onions over moderate heat for five minutes or until soft.
Add the garlic, cumin, cinnamon and paprika and fry for one minute or until fragrant.
Stir in the tomatoes and chilli and bring to the boil.
Reduce the heat and simmer for 20 minutes.
Stir in the fresh coriander and season with salt and pepper.
Nutrition per serving: Protein 53 g; fat 37 g; carbohydrate 10 g; fibre 4 g; cholesterol 158 mg; 2 434 kilojoules (580 calories)