Ingredients

• 400g/14oz minced lamb
• 1 onion
• finely grated
• 3 garlic cloves
• crushed to a paste
• 50g/2oz dried sour cherries
• chopped
• 100g/3½oz pine nuts
• lightly toasted and roughly chopped
• ½ tsp Hungarian paprika
• ¼ tsp ground allspice
• ½ tsp ground cumin
• 1 free-range egg white
• lightly whisked
• small bunch fresh parsley
• finely chopped
• small bunch fresh mint
• finely chopped
• salt and freshly ground black pepper
• 2 tbsp vegetable oil

Directions

• In a large bowl
• mix together the minced lamb
• onion
• garlic
• sour cherries
• pine nuts
• paprika
• allspice and cumin. Add the egg white and mix again. Stir in the chopped fresh herbs and season
• to taste
• with salt and freshly ground black pepper.
• Using your hands
• shape the mixture into golf ball-sized balls.
• Heat the oil in a frying pan and fry the meatballs over a medium heat a few at a time
• turning occasionally
• for ten minutes
• or until golden-brown on all sides and completely cooked through.
• Serve the meatballs hot or at room temperature.