250g of minced lamb meat
2 tablespoons of finely chopped red onion
1 teaspoon ground cumin
1 teaspoon ground coriander powder
1 medium carrot
1 tablespoon chopped mint
Salt and black pepper
2 tablespoons of sweet pepper sauce
1 can of green olives
Start by placing the lamb, red onion, ground cumin and ground coriander in a salad bowl along with the grated carrot and mint. Season with salt and pepper and mix through.
Wet your hands and form about 30 small meatballs. Afterwards, heat the olive oil in a nonstick pan and gently fry the meatballs for 10 to 15 minutes, turning occasionally, gently.
Drain the meatballs on a paper towel, then put them in a bowl and add the chilli sauce on top. Finally, place the olives among the meatballs and serve. Place mint leaves for decoration if desired.