Meatballs with crunchy peanut butter sauce and flat breads

Ingredients 20

Servings Makes 15 meatballs and 5-7 flat breads

Time 20 min

Ingredients

500

g

beef or lamb mince
1 red onion, finely chopped
2 garlic cloves, finely grated
10

ml

ground cumin
60

g

peanuts, finely chopped in a blender
oil for shallow-frying
50

g

peanuts
30

ml

olive oi
15

ml

soy sauce
5

ml

brown sugar
60

ml

boiling water
50

g

tahini (sesame paste)
1 green chilli
1 garlic clove, finely grated
juice of 2 lemons
extra peanuts to garnish
500

ml

self-raising flour
1,2

ml

salt
250

ml

plain yoghurt or buttermilk
fresh rocket

Method

20 min

1 MEATBALLS

Mix all the ingredients and shape into golf ballsized meatballs. Chill in the fridge until needed.

2 PEANUT SAUCE

Blitz all the ingredients in a food processor until smooth. Set aside.

3 FLATBREADS

Sift the flour into a bowl, add the salt and yoghurt or buttermilk and knead to make a smooth dough. Use your hands to shape medium-size balls then roll out into flat discs. Cook in a dry pan over medium heat until golden brown on one side. Turn and cook the other side.

4 Heat the oil in a pan and fry the meatballs in batches until done and browned.

5 TO SERVE

Place a few rocket leaves on each flatbread, top with meatballs and drizzle the peanut sauce over.

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