PERSIAN MEATBALLS WITH TAHINI AND NUT SAUCE
500g minced lamb, pork or beef
1 large onion, finely chopped or grated 3 garlic cloves, finely chopped or grated 2 tsp Red Hot Chilli Pepper Baharat spice 1 egg
½ tsp salt
Freshly ground black pepper
30g slivered almonds, toasted
30g pine nuts, toasted
4 tbsp tahini paste (preferably unhulled) 100ml cream
1 garlic clove, chopped or grated
Zest from 1 lime
Lime juice from half a lime
Couscous, cooked (one cup of dried couscous feeds four people when cooked) Fresh whole coriander or mint leaves
A sprinkling of sumac
Extra whole toasted pine nuts and slivered almonds for sprinkling METHOD
In a bowl, hand mix all the meatball ingredients together.
Roll into roughly 16 balls and set aside. Add crushed garlic clove and toasted slivered almonds and pine nuts to a mortar and pestle and crush roughly.
In a separate pot, whisk cream, tahini paste, cream, water, zest and lime juice together.
Taste for seasoning and adjust to your liking, then heat gently on medium heat until gently simmering. Heat oil in a large fry pan and cook the meatballs over a medium heat, turning often until brown all over, which will take about 7 minutes.
Serve couscous in bowls and arrange meatballs on top. Pour over sauce, and sprinkle with remaining pine nuts, slivered almonds, sumac and fresh herb leaves. Add lime wedges on the side and serve immediately.
Visit Vicki at Red Hot Chilli Pepper, 9/65 Bulcock St, Caloundra