Spicy Indian Meatballs with Pomegranate, and Coriander Raita is great in a mini bap, or pitta with lots of crunchy Little Gem lettuce and a few sprigs of watercress.

Ingredients

Also great in a mini bap, or pitta with lots of crunchy Little Gem lettuce and a few sprigs of watercress. If you use whole cardamom and extract and grind the seeds yourself, it makes a phenomenal difference to the flavour.

  • 450g (1lb) minced beef or shoulder of lamb
  • 4 cardamom pods
  • 1 1/2 teaspoons coriander seeds
  • 1 clove
  • 1/4 - 1/2 teaspoon of chilli powder or smoked paprika
  • 2-3 small cloves garlic mashed
  • salt and freshly ground pepper
  • 1 egg, preferably free range
  • Pomegranate and Coriander Raita 
  • Relish, optional, but a great combo.

Remove the seeds from the cardamom and discard the pods.  Grind the seeds with the coriander and clove, add to the minced lamb with the chilli powder.  Whisk the egg lightly and add the crushed garlic, add to the minced lamb and mix to combine. Taste and season with salt and freshly ground pepper.  Fry off a tiny bit to check the seasoning.  Wet your hands with cold water.  Divide the mixture into 30-36 little balls.

Cover and chill until required or barbecue or fry immediately on a medium heat in a barely oiled frying pan.  They will take a couple of minutes on each side.  Serve with pomegranate and coriander raita.  Provide cocktail sticks or thread them on satay sticks.

For baps

Split the bap, slather a bit of Ballymaloe Country Relish on the base, top with a rocket leaf, then a meat ball, a little raita, secure the top with a bamboo cocktail stick.

Pitta

Pack all the goodies into a pitta pocket and enjoy.

Makes: 30-36 for canapés or 12-18 depending size. 

Method

  1. Remove the seeds from the cardamom and discard the pods. Grind the seeds with the coriander and clove, add to the minced lamb with the chilli powder. 
  2. Whisk the egg lightly and add the crushed garlic, add to the minced lamb and mix to combine. Taste and season with salt and freshly ground pepper. Fry off a tiny bit to check the seasoning. 
  3. Wet your hands with cold water.  Divide the mixture into 30-36 little balls.
  4. Cover and chill until required or barbeque or fry immediately on a medium heat in a barely oiled frying pan. They will take a couple of minutes on each side. 
  5. Serve with pomegranate and coriander raita.  Provide cocktail sticks or thread them on satay sticks.

For baps:

Split the bap, slather a bit of relish on the base, top with a rocket leaf, then a meatball, a little raita, secure the top with a bamboo cocktail stick.

Pitta:

Pack all the goodies into a pitta pocket and enjoy.

Makes: 30-36 for canapés or 12-18 depending size.

A Simply Delicious Christmas with Darina Allen and Rory O'Connell is on RTÉ Player now. Recipe taken from ‘A Simply Delicious Christmas’ published by Gill Books.