Lebanese Minced Lamb Dumplings

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

1 kg minced lamb
2 rolls, stale
2 tablespoon olive oil
salt and pepper

For the sauce:

Instructions

Crumble the stale rolls into small pieces, add to the lamb, season with salt and pepper and knead. Season to taste and form small balls 3 - 4 cm in diameter out of the meat dough. Fry vigorously in portions on all sides in hot olive oil. Set aside the fried mince dumplings.
Finely chop the onion and garlic cloves, fry them in the roasting pan until light brown. Add the coriander seeds, the cumin and the chopped chili peppers and roast for a minute, stirring constantly.
Crush the tomatoes and add them to the pan. Simmer on a low flame for ten minutes. Pour half a liter of water and let it boil for another ten minutes.
Then puree half of the sauce with the hand blender and pour back. If you want it to be easier, you can of course also puree the whole sauce. In this case, however, pieces of vegetables should still be clearly identifiable.
Put the minced meatballs with the leaked gravy in the sauce and let simmer covered for half an hour. Season to taste with salt and pepper. Roughly stir in the yoghurt, crack open the eggs and let them slide into the sauce in different places.
Chop the fresh coriander and mint and sprinkle on the dish. Pour a little olive oil over it and let it steep for another ten minutes over low heat until the egg white has set. The yolks should stay soft.
When serving, everyone should get an egg. Arabic rice goes very well with it.

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