Yinarr Meal Pantry

INGREDIENTS - MEAT BALLS

​500 grams Lamb Mince​

2 Shallots (chopped)

3 Asian Chives (chopped)

5 Cherry Tomatoes (halved)

1 Asian Eggplant (thin and long) or 1/2 a standard Eggplant (diced)​

1 cup Coriander Leaves (chopped)

1/4 cup of Coriander stalks (chopped)

3 Kiwifruit (peeled and diced)

2 teaspoons Cumin

1/4 teaspoon Cinnamon

2 Eggs

Salt and Pepper to taste

1/2 Cup Olive Oil

1 desert spoon Sesame Oil

1 Bunch Asparagus

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SALAD INGREDIENTS

​1 Lebanese Cucumber (sliced and diced)

8 Cherry Tomatoes (quartered)

1/4 Cup Coriander Leaves (chopped)​

1 Shallot (chopped)

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MULLIYAN'S MAYO​  (follow link to recipe)

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METHOD

Place kiwifruit, shallots, Asian chives, cherry tomatoes, eggplant, coriander and eggs in the food processor and blend ingredients until medium finely chopped.  Place Lamb mince in a large mixing bowl, add ingredients from food processor and combine well.  Add cumin, cinnamon, salt and pepper and mix through well.

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Add oils to frying pan and heat.  When oil is hot, shape a large teaspoon size of lamb mixture into a ball.  Place directly into hot oil and cook until brown (approximately 3 minutes each side).  Remove from pan and drain on paper toweling.  The mixture will make around 24 meatballs.

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Cut off woody end of asparagus stalks (approximately 2cm) and discard.  Chop the remaining stalk in half and separate from the asparagus heads.  Chop the stalks on diagonal and place in a bowl.  Microwave for 2 minutes - asparagus should be bright green.  Turn asparagus stalks out onto chopping board to cool.  Now repeat cooking process for the asparagus heads.  When all asparagus is cooled, add stalks to the salad ingredients. Combine all salad ingredients  (including asparagus stalks) in a bowl and set aside for serving.  Arrange meatballs on the plate with asparagus heads, salad and a smear of Mulliyan's Mayo.  Serves 4-6