Yield: 8 Servings
Measure | Ingredient |
---|---|
16 \N | 8-inch bamboo skewers |
2 pounds | Ground lamb |
1 \N | Onion -- minced |
2 \N | Cloves garlic -- minced |
6 tablespoons | Minced parsley |
½ \N | Jalapeno chile -- minced |
¼ cup | Dried bread crumbs |
2 \N | Eggs |
1 teaspoon | Salt |
½ teaspoon | Fresh ground pepper |
½ cup | Cornmeal |
\N \N | Couscous or steamed rice -- |
\N \N | For accompaniment |
\N \N | Mint-Chile Sauce----- |
1 cup | Plain yogurt |
1 cup | Fresh mint |
½ cup | Minced cilantro |
½ \N | Jalapeno chile -- minced |
1 teaspoon | Salt |
¼ teaspoon | Fresh ground pepper |
\N 2 | minutes). |
1. Soak skewers in water 15 minutes. In a large bowl, thoroughly mix together ground lamb, onion, garlic, parsley, minced chile, bread crumbs, eggs, salt, and pepper. 2. Preheat broiler. Wrap ⅓ cup lamb mixture around each bamboo skewer to form a meatball about 3 inches long by 1-½ inches in diameter. Place cornmeal on a plate and roll skewered meatball in cornmeal to coat completely.
3. Brush broiler pan with a thin film of oil. Place meatball skewers on broiler pan and broil 3 inches from heat until lightly browned on one side (about 3 minutes). Turn and broil second side until lightly browned (about
4. To serve, place couscous on individual dinner plates, top with 2 meatballs on skewers, and drizzle with Mint-Chile Sauce.
Mint-Chile Sauce: In a small bowl stir together all ingredients. Let sit 30 minutes for flavors to meld.
Makes about 2 cups.
Recipe By : The California Culinary Academy