Padkos Recipe: Curry lamb frikadelle with tomato and red pepper relish

These delicious lamb frikadelle (meat balls) are easy to prepare and go
down well with a tomato and red pepper relish: perfect padkos (road food)!

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Ingredients

• 450 to 500 g lamb mince
• 1 small onion, very finely chopped
• 1 egg
• ½ cup breadcrumbs
• ¼ cup finely chopped fresh coriander
• ½ teaspoon garam masala powder
• Salt and pepper
• 1/3 cup beer, ale or beef stock

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Cooking instructions

Preheat the oven to 180° Celsius.

1. Mix together the mince, onion, egg, breadcrumbs, coriander, garam
   masala and salt and pepper.

2. Roll the mince mixture into pellets about the size of Ping-Pong balls
   and pack loosely in an ovenproof dish.

3. Pour the liquid into the dish and cover with foil.

4. Cook for 30 minutes, then remove the foil and cook for another 10 to 15
   minutes until the liquid has cooked off entirely and the frikkadelle are a nice
   brown colour.

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Serve with tomato and red pepper relish

Ingredients

• 300 g ripe red tomatoes
• 15 ml oil
• 1 medium red onion, peeled and finely chopped
• 1 medium red chilli (adjust according to taste)
• 1 medium red pepper, deseeded and finely chopped
• 2 teaspoons crushed garlic
• ¼ cup brown sugar
• ¼ cup red wine vinegar or brown vinegar mixed with
• 15 ml balsamic vinegar

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Cooking instructions

1. Blanch, peel and dice the tomatoes and set aside.

2. Heat the oil over medium heat, add the garlic, chilli, red pepper and
   onion and sweat gently for about 10 minutes until the onion starts
   becoming translucent.

3. Add the chopped tomatoes, sugar and vinegar and simmer gently for
   about an hour over a low to medium heat until the liquid reduces totally.

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Tip: Smear any relish leftovers on a ham sarmie. ( A Ham Sandwich )

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This Recipe Is Published Here

bon appetit