Lamb Meatballs With Mint And Cilantro Chutney

• 2 lbs gorund lamb
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp fennel seeds
• 2 tsp garam masala
• 1 tsp salt
• 1 tbsp vegetable oil
• None None Mint and cilantro chutney
• 1 None large red onion, chopped finely
• 2 None fresh green chilies, seeded, chopped
• 5 cloves garlic, crushed
• 2 tsp grated fresh ginger
• 3 tbsp coarsely chopped cilantro
• 3 tbsp coarsely chopped fresh mint

1. To make mint and cilantro chutney, combine onion, chili, garlic, ginger, cilantro and mint in a bowl and mix well.
2. Preheat the oven to 350u0b0F. Combine ground lamb with spices and salt in a bowl and mix well. Shape the mixture into small balls. Heat the oil in a non-stick pan. Toss the meatballs in the hot pan, in batches, for about 2 minutes or until browned all over, but not cooked through.
3. Transfer the meatballs to an ovenproof dish, bake in a moderate oven for about 10 minutes or until cooked through.
4. Serve meatballs hot, sprinkled with the mint and cilantro chutney.

lamb, chili powder, ground cumin, fennel seeds, garam masala, salt, vegetable oil, cilantro chutney, red onion, green chilies, garlic, ginger, cilantro, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/24154 (may not work)