Lamb Bites
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  1. 1 cup dried apricots, rehydrate by soaking in hot water for 30 minutes
  2. 1 lb ground lamb
  3. ½ teaspoon ground cumin
  4. 1 teaspoon ground cinnamon
  5. pinch of saffron threads
  6. ¼ teaspoon paprika
  7. ¼ teaspoon ground coriander
  8. ½ teaspoon fresh grated ginger
  9. Sea salt and black pepper to taste
  10. 1 egg
  11. 1 tablespoon coconut oil
  12. Cilantro leaves for garnish
  1. Mix all ingredients together except for the apricots and cilantro leaves.
  2. Place the lamb mixture in fridge for 15 minutes to let the flavors meld.
  3. Remove the lamb from the fridge and heat the coconut oil in a large skillet over medium heat.
  4. Form the lamb mixture into small meat balls, about ½ a tablespoon size, and fry in the coconut oil for about 3-4 minutes on each side.
  5. Cover the meatballs, turn the heat down to medium low and cook another 5 minutes.
  6. While the meatballs finish cooking, remove the apricots from the water and dry with paper towels.
  7. Cut the apricots into fourths.
  8. To serve, take a meatball, top with a couple of cilantro leaves, and top with a piece of apricot.  I would suggest spearing it all with a toothpick.
  9. Makes approximately 25 meatballs.