Lebanese lamb meatballs

Ingredients for 6 servings:

• 1 kg minced lamb
• 2 rolls, stale
• 2 tbsp olive oil
• salt and pepper
• 1 onion(s)
• 5 garlic cloves
• 2 tsp coriander, ground
• 2 tsp cumin
• 2 chili peppers
• 500 g tomatoes, peeled
• 100 g Greek yogurt (10% fat)
• 6 eggs
• salt and pepper
• ½ bunch mint
• ½ bunch coriander leaves
• 1 tbsp olive oil
• ½ liter of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with yogurt, mint and egg

Crumble the stale bread rolls into small pieces, add to the lamb, season with salt and pepper, and knead. Season to taste and form the meatballs into small balls, 3-4 cm in diameter. Brown them vigorously on all sides in hot olive oil, working in batches. Set the fried meatballs aside. Finely chop the onion and garlic cloves and fry in the pan juices until light brown. Add the coriander seeds, cumin, and chopped chilies and cook for one minute, stirring constantly. Crush the tomatoes and add them to the pan. Simmer on low heat for ten minutes. Pour in half a liter of water and continue cooking for another ten minutes. Then puree half of the sauce with a hand blender and pour it back in. If you want to make things easier, you can of course puree the entire sauce at once. In this case, however, any pieces of vegetables should still be clearly identifiable. Add the meatballs and their juices to the sauce, cover, and simmer for half an hour. Season with salt and pepper. Roughly stir in the yogurt, crack the eggs, and drop them into the sauce at various points. Chop the fresh coriander and mint and scatter them over the dish. Drizzle with a little olive oil, cover, and let simmer for another ten minutes over low heat until the egg whites have set. The yolks should remain soft. Serve each person an egg. Arabic rice goes very well with this dish.