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Ingredients for the Sesame & Tomato Sauce
Sunflower/Veg oil 1tbsp
1 Red onion finely sliced
100g Cherry tomatoes
100g Salad tomatoes
½ Canned tomatoes
80-100g Sesame seeds ( toasted & finely ground)
Green chillies x 2
1tsp Cumin powder
1tsp Coriander powder
1tsp Garam masala
2 cloves garlic
1tsp Chilli powder/flakes
Salt to taste
Making The Sauce
Step 1: Turn the gas on to a medium heat, in goes the oil in to a pan (1tbsp)
Step 2: Fry the red onions
Step 3: Add the cherry tomatoes (don’t need to cut!)
Step 4: Add the salad tomatoes & stir
Step 5: Add half of the canned tomatoes
Step 6: Add in half a tsp of corridor powder, half a tsp of cumin powder, half a tsp garam masala
Step 7: 1 clove of raw garlic (doesn’t need to chop).
Step 8: Add the 100g ginger & a little salt
Step 9: Chilli to taste
Ingredients for Meatballs:
( Yields 8-10 meatballs)
Lamb Minced 500g
Veg/Sunflower Oil 2 tbsp
Medium white onion x1 Chopped finely
1tbsp Coriander seeds
1tbsp Cumin seeds
1tbsp Fennel seeds
( Above seeds toasted lightly and roughly grounded)
Handful of fresh coriander & mint chopped finely
Turmeric 1tsp
Chilli powder/flakes 1tsp ( Optional )
Salt to taste
Making the Meatballs:
Step 1: Take out the mince from the fridge & turn the gas onto a medium heat.
Step 2: In a small saucepan add 2 tbsp of oil.
Step 3: Add chopped white onions – stir on a medium heat, then add the spice mix (fennel seeds, cumin seeds & coriander seeds ground up).
Step 4: Add the turmeric.
Step 5: Add salt to taste!
Step 6: Poor the mix you have just cooked over the lamb mince.
Step 7: Half of the fresh mint & half of the fresh coriander on top of the mince too.
Step 8: Mix with your hands.
Ingredients For The Green Chutney:
Medium sized white onion
A bunch of Fresh coriander & Mint
Green chillies x 3
Lime juice 1tbsp
Salt to taste
Water 1tbsp
Making the Green Chutney
Step 1: Into a blender goes the onion (quartered), fresh coriander & fresh mint
Step 2: Fresh green chilies (to taste)
Step 3: Salt to taste
Step 4: The juice of a lime or a lemon (or 1tbsp if you are using bottled juice).
Step 5: 2tbsp of cold water into the blender too!
To Finish Your Meatballs
Step 1: Put meat into a ball (about the size of your palm) & then flatten.
Step 2: Oil in a big pan & on a medium heat – then add a bit of oil (not too much, the lamb mince is fatty itself).
Step 3: Place the meatballs into the pan & allow to fry (remember which order you put them into the pan – clockwise/anticlockwise – 3 mins on each side).
To Finish The Tomato Sauce
Step 1: Put the tomato mix you made earlier into the blender.
Step 2: Add the handful of fresh coriander, green chillies (depends how spicy you like it), salt to taste & sesame seeds (pre-toasted) & 1 clove raw garlic.
(check your lamb meatballs!)
Step 3: Use your blender/hand blender to blend the sauce!
(if using aubergine, place into the over to heat up)
To plate:
Step 1 – green chutney (2 tbsps spread a little)
Step 2 – 3 nice meatballs on top
Step 3 – more green chutney drizzled & some tomato sauce
Step 4 – yogurt (optional pomegranate)
Step 5 – coriander and mint on top!
If using aubergine –
Step 1 – tomato sauce in the bottom
Step 2 – roasted aubergine
Step 3 – tomato sauce on top
Step 4 – then green chutney
Step 5 – yogurt
Step 6 – meat balls on top
Step 7 – then tomato sauce again & green chutney & yogurt
Step 8 – Then top with mint, coriander etc!
Created & shared by Rajiv
http://rajivskitchenlondon.com/