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Kufteh

Recipe for 4

Ingredients:

What to do

  1. Cook the split peas until tender, drain and mash. Cook rice in water until tender, rinse and drain. Put large onions in food processor and mince finely, then add lamb mince, turmeric, pepper, Madras curry powder and sea salt. Mix thoroughly. Place in a large mixing bowl, add the split peas and rice and knead the mixture thoroughly.
  2. Dampen a clean cloth and spread it in a small bowl - about 10cm in diameter. Divide the kufteh mixture into 4. Fill ½ of the mould with half one of the portions of kufteh mixture. In the centre, place a hard-boiled egg, sprinkle with a little chopped almonds and some sautéed onions. Cover the ingredients with more kufteh mixture and shape into medium-sized balls. Repeat this to make 3 more balls.
  3. Bring vegetable stock to boil and carefully lower the meat balls into the stock. Cover and simmer for 2 hours. Remove the kufteh and serve with fresh bread, yoghurt and salad.

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