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Taken from the exotic evenings episode of Nigella Feasts


  • 1 lb ground lamb mince

  • .25 cup finely chopped scallion

  • .5 teaspoon ground Cinnamon

  • 1 teaspoon ground Cumin

  • 1 teaspoon ground Allspice

  • 1 teaspoon Salt

  • 3 tablespoons Semolina

  • 1 Egg

  • vegetable oil for frying


  • 1.

    Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.

  • 2.

    Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.

  • 3.

    When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.


Recipe taken from Nigella Lawson's new cookbook FEAST.

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Posted by heppigirlReport
Brilliant idea. Mix and match the spices and use beef or another meat. The semolina works really well, and the left overl balls do not fall apart when put in a tomato sauce for pasta (after browning). Time consuming but easy and really worth it!
Posted by COOKING_MAMA™Report
doing these tonight!
Posted by CC47Report
I am making up batches to freeze and have on hand for emergencies or that little nibble!
Posted by JeffReport
Whats a good dipping sauce to have with them
Posted by Michelle21Report
Hi, i would try using a dip of natural yogurt with freshly chopped mint perhaps.