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Receta Lamb and cabbage rissoles (meat Balls)
by Peter Brown

Lamb and cabbage rissoles (meat Balls)

Browseing through some recipes I camr accross this very tasty meat ball with a difference done by Henrie Geyser
This tasty dish is a combination of Greek, Italian and Asian flavours
suggest you serve it with other oven-roasted extras such as roasted beetroot, pumpkin and potato or other choices.
The sauce the rissoles are baked in has quite a strong flavour and a cheeky nip to it, so make sure that your guests are okay with spicy food.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • For the rissoles
  • Outer leaves of one head of Savoy cabbage
  • 500g minced lamb
  • 1 onion, finely chopped
  • 1 large egg, beaten
  • A pinch of ground cloves
  • A pinch of grated nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon coriander
  • A twirl of salt and fresh ground black pepper
  • For the sauce
  • 1 can of peeled, chopped tomatoes
  • 1 tablespoon brown sugar
  • 1 t 2 fresh chillies, seeded and finely chopped
  • 3 cloves of garlic, peeled, chopped
  • 1 teaspoon grated fresh ginger
  • 2 tablespoon canola oil
  • 2 tablespoons butter
  • 3 large onions sliced
  • 1 tablespoon crushed cumin seeds
  • 4 cardamom pods, lightly crushed

Direcciones

  1. For the sauce, heat the canola oil and butter in a large frying pan and sauté onion over medium heat until soft.
  2. Add the cumin, cardamom, cinnamon, garlic, chilli and sauté for five minutes, stirring constantly.
  3. Add the tomato, brown sugar and cook gently for five minutes and adjust seasoning to taste then set aside.
  4. For the rissoles
  5. Heat a large pot of water and blanch outside cabbage leaves for five minutes in boiling water, remove and drain.
  6. In a bowl mix together the mince, onion, cloves, coriander and nutmeg, add the egg and season.
  7. Mix the ingredients well and then shape into eight to 10 flattish patties and wrap them in the cabbage leaves so that they form little parcels.
  8. Pour the cooking sauce into a flat oven baking dish and place the rissoles on top of the sauce.
  9. Put the dish in a pre-heated oven of 180 degrees Celsius, cover and bake for about 20 minutes, then remove lid and bake for a further 10 minutes.
  10. Footnote: These are also taste divine served with brown rice, couscous, pasta or noodles.