- 1 1/2 pounds lamb shoulder, lean
- 6 medium carrots, peeled
- 1 medium onion, peeled
- 1 egg, beaten
- 1 teaspoon salt
- 1/8 teaspoon pepper flour for dredging
- 4 tablespoons fat
- 1/2 cup hot water
- 3 tablespoons flour
- 1 1/2 cups unsalted broth or water
- additional salt to taste
- 4 cups hot Steamed Rice for serving
Put lamb, carrots and onion through food grinder. Add salt, pepper and egg to meat mixture. Mix well, shape into small balls and dredge in a little flour. Melt fat in frying pan and brown meatballs on all sides. When brown, add 1/2 cup hot water and cover the pan. Reduce heat and cook slowly for about 10 minutes. Remove meatballs and keep hot. Add 3 tablespoons flour to fat and liquid in frying pan and stir until smooth. Add broth or water. Cook slowly until gravy thickens. Taste and add more salt if desired. Pour gravy over meatballs and serve with hot Steamed Rice. Will serve 5 to 6.
Bouillon cubes dissolved in hot water make a satisfactory broth for this recipe, but no additional salt will be needed if they are used.