Tamarind-stewed Meatballs |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Loosely adapted from Aromas of Aleppo by Poopa Dweck, these are meatballs made from a combination of ground lamb, turkey and chickpeas stewed in a sour tamarind-tomato sauce. The chickpea puree is obtained from simply processing the chickpeas to a paste. Read more . Hummus is too thin. Ingredients:
1/2 pound ground lamb |
1/3 pound ground turkey |
1/2 cup chickpea puree (not hummus) |
1 egg |
3 tablespoons matzo meal |
1 1/2 teaspoons salt |
1 teaspoon crushed red pepper |
1 6-ounce can tomato paste |
1 tablespoon tamarind concentrate |
3 tablespoons lemon juice |
1 teaspoon salt |
Directions:
1. Preheat broiler.
2. Combine the lamb, turkey, chickpea puree, egg, matzo meal, salt and pepper flakes.
3. Mix well by hand (mixture should be loose and moist so that it can best absorb the sauce).
4. Shape the meat mixture into walnut-size balls and place on a baking sheet.
5. Broil 8 minutes, turning balls 1/2 way through.
6. Combine the tomato paste, tamarind concentrate, lemon juice, salt, and 1 cup water in a large saucepan over medium heat. Mix well.
7. Add the meatballs and bring to a boil.
8. Reduce the heat to low and simmer, covered, for 30 minutes.
|
|