Lamb Boulette with Aji Panca

Chef Jonathan Chovancek of Cafe Medina will have lamb meatballs on deck at the event. He says aji panca is a hot, yellow Peruvian chili with a bright, tangy, fruity flavour. It’s available at Mediterranean grocery stores, but in a pinch, substitute jalapeno paste. “I wanted something with high-impact flavours that represent what we’re doing at the restaurant and also captures the spirit of Brewery And The Beast,” says Chovancek.

¼ tsp (1 mL) cumin ¼ tsp (1 mL) fennel seed ¼ tsp (1 mL) coriander seed 2 ½ lb (1.1 kg) ground lamb ¼ cup (60 mL) finely minced onions 2 cloves finely minced garlic 1 egg 1 tsp (5 ml) black pepper 1 tbsp (15 mL) kosher salt 1 tbsp (15 mL) finely chopped cilantro

Aji aioli: ½ cup (125 mL) aji panca paste (available at specialty food stores or spice shops) ½ cup (125 mL) Japanese mayonnaise 1 tbsp (15 mL) Dijon mustard

Dry roast the cumin, fennel seed, and coriander seeds on a baking sheet in a 200 F oven until fragrant (5 to 10 minutes). Remove from oven and grind into a powder using an electric grinder or mortar and pestle. Combine the ground spices with the rest of the meatball ingredients. Cover and refrigerate overnight. Once chilled overnight, scoop 1 oz (28 g) balls and roll into a smooth round shape using your hands. Slow roast the meatballs over low flame on a barbecue or in a 300 F oven for 20 minutes or until the meatball is fully cooked through. Serve with Aji Aioli.

Aji Aioli: Mix all three ingredients together. Top meatball with the aioli and serve hot with grilled bread.

Makes about 30 meatballs.