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FOR THE SAUCE 1 LARGE YELLOW ONION, MINCED 1 TURKISH BAY LEAF 2 GARLIC CLOVES, MINCED 1 TABLESPOON PLUS 2 TEASPOONS ALL-PURPOSE FLOUR ½ TEASPOON GROUND CUMIN ¼ TEASPOON GROUND CINNAMON ½ CUP DRY WHITE WINE 2 CUPS BEEF STOCK OR STORE-BOUGHT LOW-SODIUM BROTH KOSHER SALT AND FRESHLY GROUND BLACK PEPPER CHOPPED FRESH CILANTRO LEAVES, FOR GARNISH

1. Combine the lamb, bread crumbs, egg, garlic, ginger, zest, paprika, cumin, cinnamon, cilantro, salt, and pepper in a large bowl. Wet your hands and knead the mixture, but don’t overmix. Scoop up ½ tablespoon of the mixture, roll it into a ball between your palms, and place it on a rimmed baking sheet. Repeat with the rest of the mixture. 2. Heat the oil in a large skillet over medium-high heat. When it’s hot, add the meatballs, in 3 or 4 batches, and cook, shaking the pan often to prevent sticking, until evenly browned, 3 to 5 minutes. Transfer to a bowl using a slotted spoon. If too much fat accumulates in the pan between batches, drain it before continuing. 3. After the last batch of meatballs has cooked, drain off all but 2 tablespoons of fat from the skillet. If the pan is dry, drizzle in a bit more oil. Add the onion and bay leaf and cook over medium heat, stirring occasionally, until the onion is golden brown, about 12 minutes. Add the garlic and cook for 1 minute more. Sprinkle in the our, cumin, and cinnamon and stir until the mixture is fragrant, about 1 minute. Splash in the

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The new portuguese table david leite  

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