From the kitchen
Camel Milk Lamb Meatballs in Sauce
Spiced lamb meatballs simmered in a camel milk and tomato sauce.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 lb ground lamb
- 1/3 cup dry breadcrumbs
- 1/4 cup pasteurized camel milk, for crumbs
- 1 tsp cumin
- 1 tsp ground coriander
- 1 large egg
- 1/2 tsp fine salt
- 1 tbsp olive oil
- 2 cups tomato sauce
- 1/4 cup water, plus more as needed
- 1/2 cup pasteurized camel milk, for sauce
- 2 tbsp chopped mint
Method
- Mix breadcrumbs with 1/4 cup milk and rest 5 minutes. Add lamb, cumin, coriander, egg and salt. Mix gently and shape 16 equal meatballs.
- Heat oil in a wide skillet over medium heat. Brown meatballs in batches 5 to 7 minutes, turning carefully. They need not be cooked through yet.
- Add tomato sauce and 1/4 cup water. Cover partly and simmer gently 12 to 18 minutes, turning once, until the largest meatball reaches 160°F.
- Remove from direct heat and slowly stir in the remaining milk around the meatballs.
- Warm gently, taste for seasoning and finish with mint.
Cook with confidence
Before you start
Before you start
Moisten crumbs before mixing meat. Use an unseasoned or mildly seasoned tomato sauce so cumin and coriander remain distinct. Add water if the sauce catches before meatballs are done.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat in sauce to 165°F.
Brown, Then Finish in Tomato
Sear meatballs until colored on all sides without cooking them through. Their final 15-minute simmer in 2 cups tomato sauce cooks the centers and seasons the sauce with lamb.
Mix the Lamb Gently
Cumin, coriander, egg, and soaked breadcrumbs need only enough mixing to distribute evenly. Overworking 1 pound ground lamb creates dense meatballs.
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