• 8 ounces ground lamb
  • 1 onion, grated
  • 1½ tablespoons flour
  • 1 teaspoon seven spice seasoning (see recipe on page 19)
  • salt and pepper (to taste)
  • 1 can chopped tomatoes (14 ounces)
  • 5 cups vegetable stock (see Halal Consumer Issue 51, page 9)
  • 1 tablespoon sugar
  • 1 small can corn kernels (rinsed and drained)

Step 1

Combine lamb, onion, flour, and seven spice seasoning into a bowl. Season with salt and pepper to taste.

Step 2

Moisten your hands and pick-up 2 tablespoons of meat mixture, and form a small ball in your hand. Continue making balls, until all the meat mixture has been utilized.

Step 3

In a large saucepan, combine the tomatoes and vegetable stock, and whisk in the sugar.

Step 4

Bring to a boil, then simmer for 15 minutes.

Step 5

Carefully, add the meatballs and continue to simmer for an additional 15 minutes or until the meatballs have been thoroughly cooked.

Step 6

Add the corn and continue to simmer for 2-3 minutes. Serve warm.