Lamb Frikkadels with Tomato Relish
Preparation Time: 10 minutes | Cook Time: 30 minutes
Ingredients
For the Frikkadels:
500g lamb mincer
1 small onion, very finely chopped
½ cup breadcrumbs
1 egg
¼ cup finely chopped fresh coriander
½ tsp garam masala powder
Salt and pepper to taste
80 ml (⅓ cup) beer or beef stock
For the Tomato Relish:
300g ripe red tomatoes
15 ml oil
1 medium red onion, peeled and finely chopped
1 medium red chilli (adjust according to taste)
1 medium red pepper, deseeded and finely chopped
2 tsp garlic, minced
¼ cup brown sugar
¼ cup red wine vinegar or brown vinegar mixed with 15 ml balsamic vinegar
Method
- Preheat your oven to 180°C.
- In a large bowl, mix together the lamb mince, chopped onion, egg, breadcrumbs, fresh coriander, garam masala, salt, and pepper until well combined.
- Roll the mixture into balls about the size of ping-pong balls and pack them loosely into an ovenproof dish.
- Pour the beer or beef stock into the dish and cover it with foil.
- Bake for 30 minutes, then remove the foil and continue cooking for another 10 to 15 minutes, until the liquid has cooked off entirely and the meatballs are a nice brown color.
- Serve with tomato relish.
- Blanch, peel, and dice the tomatoes. Set aside.
- Heat the oil in a medium saucepan over medium heat. Add the garlic, chilli, red pepper, and onion, and sweat gently for about 10 minutes until the onion becomes translucent.
- Add the chopped tomatoes, brown sugar, and vinegar to the pan. Simmer gently for about an hour over low to medium heat until the liquid reduces completely.
- Serve hot with the frikkadels.
For the Frikkadels:
For the Tomato Relish:
