Peanut And Ginger Lamb Meatballs

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 400 g lamb mince (just under one pound)
• 1 cup kumara, cooked and mashed (or other starchy vegetable)
• 1 egg
• 3 tablespoons soy sauce
• 3 tablespoons rolled oats
• 800 g canned tomatoes (about 14 oz)
• 1 onion, minced
• 1 garlic clove, crushed
• 1 cup silver beet or 1 cup chard leaves, raw, chopped
• 1 cup beef stock
• 1 tablespoon soy sauce
• 1 teaspoon gingerroot, minced
• 1 teaspoon fresh chili pepper, minced
• 1 tablespoon oil
• 1 teaspoon salt (or less, to taste)
• 1 tablespoon smooth peanut butter, with no added sugar

Recipe

• 1 mix lamb mince, egg, kumera, soy sauce and rolled oats together in a bowl. set aside.
• 2 heat oil in your largest, lidded, pot.
• 3 fry onion, garlic, ginger, and chili for about one minute.
• 4 add remaining ingredients except for the peanut butter and half of the salt so you can adjust later.
• 5 simmer this sauce for about 5 minutes.
• 6 use the lamb mixture to make meatballs about the size of a small egg, and place them carefully on top of the simmering sauce. use a spoon to make sure they all have some sauce poured over them.
• 7 simmer with the lid on for about 30 minutes while checking and stirring very gently once or twice.
• 8 add peanut butter by using some of the sauce to thin it down before pouring it into the pot.
• 9 taste and add remaining salt if needed.
• 10 serve with salad.