cooking lamb, date and pistachio meatballs
June 09, 2014
‘Don’t play with your food’ doesn’t apply to this recipe. These meatballs should be played with.
Lamb mince (my favourite) can take a lot of spice and seasoning. If you don’t have all the spices in the recipe list, make them anyway.
Stay away from curry spices and go for Persian ones, so things like cumin, cinnamon, chilli, ras-el-hanout sort of thing. Warm ones. The addition of nuts (you can mix this up too) and dried fruits (same same) gives them more texture and flavour. So nut variations can be pine nuts, almonds, walnuts, pistachios, and dried fruits can be apricots, sultanas, dates, figs etc.
These are what you should make if you ever feel stressed about what to cook in a short space of time. Everyone will always loves them, you can’t not.
I like to have them with yoghurt mixed with tahini and lemon juice, or tzatiki and chilli sauce (as in pics) or eaten kebab style in flatbread.
Find the recipe here