Ingredients

• 2 Ib of lamb (or substitute 1 lb each of ground beef and pork)
• 1 medium onion finely minced
• 1 garlic clove minced
• 1 fresh thyme sprig, leaves removed and minced
• A few oregano leaves, minced
• 1 teaspoon of ground coriander
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of turmeric powder
• 12-14 cilantro stems and leaves finely minced
• Salt and pepper
• 1 whole egg
• Flour
• Panko (Japanese bread crumbs)
• 1 extra whole egg mixed in with 1/4 cup milk for dredging

Method

Step 1

Preheat oven to 350 degrees.

Step 2

Combine all ingredients except flour, panko and one egg with milk

Step 3

Use your lovely hands to mix the ingredients

Step 4

Be careful not to over work the ingredients or your meatballs will turn tough. Form your meatballs into thick flattened discs

Step 5

Coat each meatball with flour dusting off access

Step 6

Dip it into the egg mixture

Step 7

Dredge it thoroughly in panko.

Step 8

Bring a pan to heat and add peanut oil. Once oil is hot, dip a few meatballs at a time into the pan (refrain from overcrowding the pan).

Step 9

Flip it over and continue cooking for about 3-4 minutes.

Step 10

Remove meatballs and place them on an oiled sheet tray. Put the tray into the oven at 350 degrees for 10 minutes. Serve warm.

Recipe courtesy of Mohan Kulasingam.