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December 21, 2014 / 29 Kislev, 5775
 
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Australian Lamb Kefta Meatballs In Spicy Tomato Sauce

Australian-Meatballs-011312

Why Kosher Australian lamb? It’s lean, tender, and low in cholesterol—with 20 percent less fat than American lamb. In fact, half the fat is mono-unsaturated, the same type of fatty acids found in olive oil. Another plus: Australian lamb is all natural, coming from free-range lambs and produced with no artificial additives. Check with your local kosher butcher for availability.

Ingredients

Meatballs:

● 1 pound ground Australian lamb ● 1/2 cup finely chopped yellow onion ● 2 slices fresh white bread, crushed into soft crumbs (by hand or in a food processor; if using dry breadcrumbs, use ½ cup) ● 1 whole egg ● 1 teaspoon minced garlic ● ¼ cup finely chopped fresh parsley ● ¾ teaspoon ground cumin ● ¾ teaspoon turmeric ● ½ teaspoon minced fresh ginger root ● ¼ teaspoon ground cardamom ● 3 tablespoons water ● ¼ cup chopped fresh cilantro ● ¼ teaspoon ground black pepper ● 3 tablespoons olive oil for frying

Sauce: ● 3 cups tomato sauce ● ½ cup chopped yellow onion ● 1 tablespoon crushed red pepper flakes ● 1 teaspoon cumin ● 1/8 cup distilled white vinegar ● 2 tablespoons crushed fresh garlic ● ¼ teaspoon ground cinnamon ● 3 saffron threads ● ¼ cup chopped cilantro

 

Directions Combine garlic, onions, parsley, cumin, paprika, ginger, cardamom, cilantro, pepper, fresh bread crumbs, eggs, and water in a large bowl.

Blend Australian ground lamb into mixture. Let rest about 2 hours in refrigerator. Heat olive oil in a large skillet. Shape meat mixture into balls about 1” in diameter. Fry meatballs in batches. When the meatballs are very brown and slightly crisp, remove from heat and drain on a paper towel.

In a medium pot over moderate heat, sauté chopped onions and garlic for 5 to 7 minutes, until onion bits are soft. Add tomato sauce, red pepper flakes, vinegar, cumin, cinnamon, and saffron. Bring to a simmer and add meatballs. Cook for about 15 minutes. Stir in chopped cilantro and add salt and pepper to taste.

Yield: 6 servings

Marty Levin is the executive chef for Mauzone’s catering by Celebration. Follow him on Facebook at Chef Marty Kosher Kitchen. For free kosher recipe rescue, go to KosherRecipeRescue.com and contact Chef Marty.

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Printed from: http://www.jewishpress.com/sections/food/recipes/australian-lamb-kefta-meatballs-in-spicy-tomato-sauce/2012/01/11/

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