LAMB MEATBALLS
#2
meat
main course
difficult
J.-P. Schneider
Ingredients for 4 persons
With Tomami-Yogurt with black cumin
A recipe by Jean-Philipp Schneider
Ingredients
For the lamb meatballs
▪ 750 g shoulder of lamb (streaky)
▪ 125 g stale bread rolls
▪ 50 g onion
▪ 1 egg
▪ 7 g harissa spice mixture
▪ 14 g salt
▪ Oil for frying
For the bulgur
▪ 200 g bulgur
▪ 300 g water
▪ 12 g TOMAMI # 2
▪ 1 tbsp black cumin
▪ 20 g parsley chopped
▪ 2 red peppers
▪ 2 tablespoons of olive oil
▪ Salt, pepper
For the yogurt
▪ 250 g yogurt 10% fat content
▪ ½ cucumber
▪ 2 tbsp TOMAMI # 2
▪ Salt, pepper
Instructions
For the lamb meatballs, detach the lamb shoulder from the bone and cut lengthways into
approx. 3 cm thick strips so that they can easily be ground through a meat grinder. Allow the rolls to soak in a little water. Cut the onions into slices and sauté them in oil until they
change colour slightly. Allow the onions to cool off and squeeze out the rolls very well. Grind all ingredients except for the egg and spices through the middle disc of the grinder. Add the egg and season well with harissa and salt. Then carry out a roasting test to check the taste and consistency. If necessary, check the taste again and portion the mixture into small meatballs of 30 – 50 grams. Fry the lamb balls in a pan with oil and finish cooking in the oven at 180 ° C in 5-8 minutes
For the bulgur: Bring TOMAMI # 2 to the boil with water and stir in the bulgur. Add the black cumin and season with salt and pepper. Cover and leave to stand over a very low heat for about 15 minutes, stirring occasionally. Wash the peppers, remove the core and cut into fine cubes. Then fry them briefly in a pan with a little olive oil. Stir the paprika into the bulgur and season again with salt, pepper and olive oil.
Put the yogurt in a bowl, wash the cucumber and quarter it lengthways. Remove the seeds
and cut into fine cubes. Mix the yogurt, cucumber and TOMAMI # 2 and season with salt and white pepper.
Preparation time: 60 minutes
