1 cup torn-up pieces of country style bread, crusts removed
1/2 cup milk
2 lb ground lamb
1 small yellow onion
2 tbsp extra virgin olive oil
2 garlic cloves, mashed to a paste
2 tsp cumin
2 tsp ground coriander
1 tbsp chopped parsley
1 tbsp chopped fresh cilantro, plus extra for garnish
2 tbsp cream
Salt and pepper
2-3 cups of chicken stock
Place bread in a bowl. Pour milk over the bread and set aside to soften.
Season lamb generously with salt and pepper and place in a large bowl.
Using a box grater, grate (using the large-holed side) the onion. Place grated onion in the large bowl with the lamb. To the large bowl, add 1 tbsp olive oil, mashed garlic, cumin, coriander, fresh parsley, cilantro, mint, cream and salt and pepper. Squeeze most of the milk out of the bread and place it in the large bowl, as well, discarding the milk. Season with salt and pepper.
Combine ingredients with your hands until well combined. Form meatballs into 2-inch balls.
In a large skillet, heat remaining tbsp of olive oil and brown meatballs on all sides. While browning the meatballs, in another large skillet, bring the chicken stock to a simmer. Braise, uncovered, the browned meatballs (the chicken stock should go about half-way up the meatballs) in the simmering chicken stock for about 20 minutes.
Serves 4. Serve with garlic couscous.
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