Wednesday, November 21, 2007

Mini Thai Lamb Meatballs With Mint Sauce

300 grams minced Lamb
2 tsp minced fresh Ginger
2 tsp minced fresh Garlic
2 tsp minced Chilli
2 tbsp each chopped fresh Coriander, Mint and Basil
2 tbsp Fish Sauce
1 egg
Fresh breadcrumbs
Salt and Pepper to season
2 tbsp Honey

1] Put the minced lamb, ginger, garlic, chilli, coriander, mint, basil, fish sauce, egg and breadcrumbs into a large non metalic bowl and mix together well. Season with salt and pepper.
2] Let it sit for an hour or more.
3] Roll tablespoonfuls into even-shaped balls.
4] Heat sufficient oil to cover the base of a non-stick frying pan and cook the meatballs over an even heat turning regularly until cooked.
5] Pour off any excess fat and add the honey to the pan and toss to glaze.
Serve with the mint sauce.

Mint Sauce
In a bowl mix together 1 tsp minced fresh ginger, 4 tbsp rice wine or cider vinegar, 2 tbsp light soy sauce, 2 tbsp finely chopped fresh mint, 1 tsp sugar and a seasoning of salt and pepper.