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Ingredients :
300 g lamb, minced
200 g lamb liver, minced
200 g fresh lamb fat, cut into 6 x 6
cm pieces
Skewers and banana leaves
Spices (ground)
1 tablespoon cilantro
1/4 teaspoon cumin, roasted
1 teaspoon peppercorns
1/4 teaspoon powdered nutmeg
1/4 teaspoon powdered cloves
2 tablespoons fried shallots
1 tablespoon tamarind juice
Salt and sugar to taste
Method :
Combine the meat and liver with the ground
spices. Knead to mix thoroughly. Divide the combined mixture into 16
parts. Shape the meat into balls and wrap with the lamb fat. Thread the
meatballs onto skewers and wrap with banana leaves. Grill over hot
charcoal until the meat is tender. Unwrap the meat before serving hot.
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