Brought to you by Lamb and Mutton SA
|800 g||lamb bones|
|1||onion — halved|
|1 tuber||fresh ginger — sliced|
|1 tuber||fresh turmeric — sliced or 7.5ml ground turmeric|
|2||garlic cloves — halved|
|1 tsp||coriander seeds|
|500 g||lamb mince|
|15 ml||fresh ginger|
|30 ml||spring onion — finely chopped|
|15 ml||fresh coriander — finely chopped|
|15 ml||fresh mint — finely chopped|
|salt — to taste|
|carrot — thinly sliced|
|1||lime — cut into wedges|
For the broth
Place all the ingredients in a pot and fill with cold water. Leave on a low heat for 3- 4 hours. Strain the broth and adjust seasonings to your taste (I added some soy sauce and lime juice).
For the meatballs
In a bowl mix all the ingredients. I don’t use a binder for these meatballs as they pretty much stayed together when I started mixing it. If your mixture looks very loose and does not want to roll into balls, feel free to add an egg.
Roll the mixture into table spoon sized balls, and fry in a dry pan on a high heat until nicely browned. Alternatively you can poach the meatballs in the broth.
Create your own bowl and pour the warm broth over everything. Serve hot!
You can serve this with anything! Get creative when making your bowl. Some pickled radishes, fresh spinach, sautéed shitaki mushrooms and sticky rice, will be great alternatives.