500 g minced lamb
2 cloves garlic, crushed
2 tsps mint sauce
salt and freshly ground black pepper
1 medium egg beaten
2 cloves garlic, crushed
2 tsps mint sauce
salt and freshly ground black pepper
1 medium egg beaten
for the piquant dip
1/4 cup (50 g) 2 oz Demerara (raw) sugar
2 tsps cornflour
3 tbsp water
4 tbsp redcurrant jelly
2 tbsp spoons Worcestershire sauce
to garnish:
parsley sprigs
2 tsps cornflour
3 tbsp water
4 tbsp redcurrant jelly
2 tbsp spoons Worcestershire sauce
to garnish:
parsley sprigs
method
1. Put the lamb in a bowl and add the garlic and mint sauce. Season well with salt and pepper and bind the mixture with the egg.
2. With floured hands, roll into walnut-sized balls.
3. Heat a little oil in a frying pan, add the meatballs in batches and fry for about 10 minutes until golden brown.
4. Drain on kitchen paper and keep warm.
5. To make the dip, put the sugar, cornflour and water in a small pan, and blend in the redcurrant jelly and Worcestershire sauce.
6. Bring slowly to the boil and cook, stirring, until smooth.
7. Spear the meatballs onto cocktail sticks.
8. Garnish with parsley and serve warm, with the dip.
2. With floured hands, roll into walnut-sized balls.
3. Heat a little oil in a frying pan, add the meatballs in batches and fry for about 10 minutes until golden brown.
4. Drain on kitchen paper and keep warm.
5. To make the dip, put the sugar, cornflour and water in a small pan, and blend in the redcurrant jelly and Worcestershire sauce.
6. Bring slowly to the boil and cook, stirring, until smooth.
7. Spear the meatballs onto cocktail sticks.
8. Garnish with parsley and serve warm, with the dip.
serving amount
makes 25
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