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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Recipe courtesy Nigella Lawson Ingredients:
1 lb ground lamb |
1/4 cup finely chopped scallion |
1/2 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1 teaspoon ground allspice |
1 teaspoon salt |
3 tablespoons semolina |
1 egg |
vegetable oil, for frying |
Directions:
1. Put the lamb into a bowl and add the scallions.
2. Sprinkle over the spices, salt, and semolina.
3. Beat the egg and add to the bowl.
4. Work everything together thoroughly with your hands; cover with plastic wrap and leave in the refrigerator for half an hour.
5. Line a baking sheet with plastic wrap.
6. Scoop out a scant teaspoon of the mixture.
7. Roll in your hands to form the meatball and place on the lined baking sheet.
8. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
9. When you are ready to cook them, heat about 1/2-inch of oil in a frying pan.
10. Line another baking sheet with kitchen towel.
11. When the oil is hot, fry the meatballs in batches without overcrowding the pan.
12. Cook them for about a minute a side, or until golden brown all over.
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