Braised Meat Patties with Nutmeg and Coriander
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INGREDIENTS 2 pounds lean ground lamb ½ cup soft fresh bread crumbs ½ cup finely chopped onions 2 eggs ¼ teaspoon ground nutmeg, preferably fresh grated 1 teaspoon ground coriander 2 teaspoons salt Freshly ground black pepper ¼ cup vegetable oil 1 cup beef stock, fresh or canned 1 tablespoon flour 1 tablespoon cold water Combine the meat, bread crumbs, onions, eggs, nutmeg, coriander, salt and a few grindings of pepper in a bowl. Knead vigorously with both hands, then beat with a spoon until mixture is smooth and fluffy. Divide the mixture into 12 equal portions and shape each one into a round, flattened patty about 1 inch thick and 2 inches in diameter. In a heavy 10 to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Brown the patties in the hot oil, 5 or 6 at a time, turning them with a slotted spatula and regulating the heat so that they color richly and evenly on both sides without burning. As they brown, transfer the patties to a plate. Pour off the fat remaining in the skillet and in its place add the stock. Bring to a boil over high heat, stirring constantly and scraping in the brown bits clinging to the bottom and sides of the pan. Return the patties, along with any liquid that has accumulated around them, to the skillet. Reduce the heat to low, cover partially, and simmer for 30 minutes. With a slotted spoon or spatula, transfer the frikkadels to a heated platter and drape them with foil to keep them warm while you prepare the sauce. Skim as much fat as possible from the liquid remaining in the skillet. There should be about 1 cup; if there is less, add more beef stock or, if there is more, boil the liquid over high heat until it is reduced to 1 cup. With a wire whisk, make a smooth paste of the flour and water, then whisk it into the liquid in the pan. Cook, stirring frequently, until the sauce comes to a boil and thickens lightly. Pour the sauce over the frikkadels and serve at once, or present it separately in a bowl. May be accompanied by yellow rice and raisins. Serves 4 to 6 NOTE - Frikkadels may be made from lamb, beef or pork - or any combination of these - to suit your taste.