Looking for one-dish meals? This one can be an option. The Albondigas or the meat balls are made of minced lamb and all you need is a tortilla or a traditional roti to make it a wrap.
The dish has been sent to us by Neeraj Tyagi, Executive Chef, The Claridges, New Delhi.
Classic lamb AlbondigasIngredients (for four portions)
450 gms lamb, minced
2 egg yolk
40 gms butter, unsalted
5 gms garlic, chopped
Salt to taste
Refined oil for frying
5 gms thyme, chopped
100 gms onion, chopped
100 ml olive oil
5 gms chilli flakes
25 gms cherry tomatoes, halved
3 gms black pepper
300 ml tomato puree
Few basil leaves
Few parsley leaves
10 ml extra virgin olive oil
Method
In a bowl, mix together lamb mince, chopped onion, butter, chopped thyme, egg yolk, salt and crushed black pepper. Mix well and keep it inside the refrigerator for 1 hour.
After an hour, take it out from the refrigerator. Scoop out a little mixture into your wet hands and roll it out into small balls.
Deep fry these lamb balls in medium hot oil till they get a golden brown colour and are cooked from inside as well.
Drain on kitchen paper towel.
On the side, heat the olive oil in a sauce pan, add chopped garlic, onion and sauté till translucent.
Now, add chilli flakes, halved cherry tomatoes and tomato puree, cook the mixture for two minutes, add a little water and season it with salt and crushed black pepper.
Throw in some torn basil leaves and add your cooked meat balls, simmer for one minute.
Serve hot with a garnish of chopped parsley and drizzle of extra virgin olive oil.
