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Ingredientes
- 2 lb Grnd lamb
- 1/2 med Onion finely chopped
- 2 x Garlic cloves finely chopped
- 4 Tbsp. Minced cilantro divided
- 1 Tbsp. Toasted cumin seeds finely grnd using a spice mill
- 1 x Egg Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Thyme leaves
- 1/2 c. Flour
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 1 lrg Spanish onion minced 1/8" dice
- 1 1/2 c. Chicken stock
- 1/4 c. Blanched almonds
- 1/4 tsp Saffron threads
- 3 x Garlic cloves
- 1/2 Tbsp. Fresh mint chiffonade
Direcciones
- In a mixing bowl, stir together lamb, onion, garlic, 3 Tbsp. cilantro, cumin, egg, salt and pepper and thyme and mix well. Form into 1-inch balls, dust with flour and chill 10 min.
- Heat oil in a 12- to 14-inch frying pan till just smoking. Add in meatballs and cook till golden all over, or possibly about 7 to 10 min, and remove. Add in Spanish onion and cook till golden and soft, about 6 to 8 min. Add in stock and bring to a boil. Return meatballs to pan and lower heat to simmer. Cover and cook 30 min.
- Place almonds, saffron, garlic, mint and remaining cilantro into a spice mill and process to a fine pwdr. Stir into stock and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 967 | |
| Calories from Fat 703 | 73% |
| Total Fat 78.68g | 98% |
| Saturated Fat 26.39g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 283mg | 12% |
| Potassium 777mg | 22% |
| Total Carbs 21.06g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.54g | 2% |
| Protein 43.18g | 69% |
