Tamarind-stewed Meatballs
From jo_jo_ba 16 years ago
- 45 minutes to make
- Serves 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. See less
Ingredients
- ½ pound ground lamb shopping list
- 1/3 pound ground turkey shopping list
- ½ cup chickpea puree (not hummus) shopping list
- 1 egg shopping list
- 3 tablespoons matzo meal shopping list
- 1 ½ teaspoons salt shopping list
- 1 teaspoon crushed red pepper shopping list
- 1 6-ounce can tomato paste shopping list
- 1 tablespoon tamarind concentrate shopping list
- 3 tablespoons lemon juice shopping list
- 1 teaspoon salt shopping list
How to make it
- Preheat broiler.
- Combine the lamb, turkey, chickpea puree, egg, matzo meal, salt and pepper flakes.
- Mix well by hand (mixture should be loose and moist so that it can best absorb the sauce).
- Shape the meat mixture into walnut-size balls and place on a baking sheet.
- Broil 8 minutes, turning balls ½ way through.
- Combine the tomato paste, tamarind concentrate, lemon juice, salt, and 1 cup water in a large saucepan over medium heat. Mix well.
- Add the meatballs and bring to a boil.
- Reduce the heat to low and simmer, covered, for 30 minutes.
People Who Like This Dish 5
- Ladybug_MrsJ Ottawa, Canada
- cacklingcat La Center, WA
- ttaaccoo Buffalo, NY
- hoasabi Lawrenceville, GA
- lor Toronto, Canada
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 1 people-
These sound fabulous!! my husb. loves meat, and I love exotic flavors ie. tamarind. thanks lots!! 555
ttaaccoo
in Buffalo loved it
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