Lamb Meatballs with Muhammara

Cook Time 45 minutes

Servings makes 1 cake

Ingredients

Lamb Meatballs

1kg lamb mince

1 cup breadcrumbs

2 eggs

½ bunch chopped parsley

½ bunch chopped mint

1 tsp dried oregano

Salt and pepper 

500ml chicken stock

Muhammara

200g tinned roasted red peppers

1 tbsp lemon juice

2 tbsp pomegranate molasses

3 tsp ground cumin

1 tsp chilli flakes

2 small garlic cloves, peeled

100g walnuts, finely chopped by hand

4 tbsp olive oil

Salt

To Garnish

300g Greek yoghurt

½ pomegranate, seeds only

½ bunch fresh mint leaves

100g toasted walnuts

Extra virgin olive oil

8 warm pita breads

Method

Mix all ingredients (except the chicken stock) together and divide the mix into even meatballs.

Heat a large pan and add some oil, fry the meatballs until golden. Add the chicken stock and cover with a lid, simmer until cooked through.

To make the Muhammara, blend peppers with lemon juice, molasses, cumin, chilli, garlic and walnuts. Adjust seasoning salt and olive oil.

Garnish with yoghurt, pomegranate, mint leaves and nuts. Drizzle with extra oil and serve with pita.