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Sabrina Ghayour’s Persian lamb meatballs

delicious. magazine
  • minutes
  • Serves 6

INGREDIENTS

500 g

Lamb or beef mince, coarsely ground best quality

1

Small bunch Chives, fresh

1

Small bunch Coriander, fresh

1

Small bunch Dill, fresh

1

Small bunch Flatleaf parsley, fresh

3

Garlic cloves

1

Herbs, fresh

2

Onions, large

100 g

Split peas, yellow

1

tin Tomatoes

3

Eggs, medium free-range

2 tbsp

Tomato puree

150 g

Basmati rice

3 tbsp

Plain flour

3 tsp

Turmeric, ground

1

Olive oil

1

Flatbreads

1

Yogurt, Natural

2 handfuls

Barberries (see know-how) or fresh/frozen and thawed cranberries, roughly chopped

Ingredient ending

To serve