|500 g||lamb mince|
|1/2 cup||pecorino romano cheese — grated|
|2 tbsp||fresh parsley — finely chopped|
|1 tsp||ground cumin|
|1 tsp||za'atar spice — or lemon pepper|
|1 tsp||orange zest|
|1 tsp||lemon zest|
|1||garlic clove — finely chopped|
|1/2 tsp||freshly ground black pepper|
|1 tbsp||olive oil|
|1/4 cup||olive oil|
|2||carrots — diced|
|1||celery stalk — diced|
|1||medium onion — diced|
|3||spring onions — finely sliced|
|2 tsp||fresh ginger — finely grated|
|1 tsp||fresh turmeric — finely grated|
|1 tbsp||garam masala|
|1 kg||tomatoes — skins removed and pureed|
|1 tin||coconut milk|
|1/2 cup||plain yoghurt|
|1/4 tbsp||fresh mint — finely sliced to garnish|
|1 tbsp||sumac — to garnish|
Prepare the lamb
Make the miniature meatballs by mixing the lamb mince, pecorino, breadcrumbs, egg, parsley, cumin, zaatar, orange and lemon zest, garlic, salt and pepper together in a large bowl.
Using a small scoop or baller make small meatballs about 2 cm in size.
Heat the olive oil in a large frying pan over medium heat and fry the meatballs until lightly browned. Cover and place on the side until the soup is ready.
Prepare the soup
Using a medium sized saucepan, heat the oil over medium heat. Add the carrots, celery and onions. Sauté until soft but not brown. Add the spring onion, ginger, turmeric and garam masala. Cook until blended but not browned.
Add the tomato puree and coconut milk. Season with salt and pepper. Bring to the boil and reduce the heat to simmer until the vegetables are tender, about 20 minutes.
Remove the soup from the heat and blend in batches until the soup is smooth.
Taste and adjust the seasoning. Dish the soup up in bowls and top each with a dollop of yogurt, 4-5 meatballs, mint and a sprinkling of sumac.
Serve with some middle eastern flatbread.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.
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