1 kg minced lamb
250 g breadcrumbs
20 mint leaves
1 small red chili deseeded and chopped
2 eggs
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp coriander
For the sauce:
400 g tomatoes canned, chopped
1 onion chopped
1 small red chili deseeded and chopped
2 sticks celery chopped
1 tsp Italian herbs
1/2 tsp paprika
50 g butter
3 garlic cloves chopped
Method
Prepare the meatball.
In a bowl combine all the ingredient and shape into 1 in diameter balls. Set aside and prepare the sauce.
In a frying pan heat some olive oil over medium high heat. Add the celery and the onion and sauté for about 3 minutes.
Add the garlic, tomatoes, chili, herbs and paprika. Bring to a boil and reduce to a simmer until sauce thickens.
Transfer the sauce to a blender and pulse until smooth. Then reheat and whisk in the butter.
In another pan heat some olive oil over medium high heat. Add the meatballs and cook for about 3 minutes until golden browned.
Add the sauce and simmer for 15 minutes.
