World Cuisine

Spicy Chargrilled Meatballs with Toasted Coconut

cook 30 mins
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 4 tablespoons desiccated or freshly grated coconut
  • 350 g (11 1/2 oz) lean minced beef
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and chopped
  • 1 teaspoon ground cinnamon
  • salt and pepper
  • small bunch of coriander, finely chopped, to garnish
  • pitta breads
  • lime wedges
  • Dry-fry the seeds in a small, heavy-based frying pan over a medium heat for 1–2 minutes until they emit a nutty aroma. Using a pestle and mortar or a spice grinder, grind to a powder. Dry-fry the coconut for 1–2 minutes until it begins to colour, then tip onto a plate to cool.
  • Mix together the beef, onion, garlic, chilli, cinnamon, ground spices and 3 tablespoons of the coconut and season well. Knead the mixture well for 1–2 minutes. Cover and chill for 10 minutes.
  • Knead the mixture and roll into small balls. Thread on to 4 large or 8 small metal skewers and cook over a barbecue or under a preheated grill for 3–4 minutes on each side until cooked through. Sprinkle with the remaining coconut and the chopped coriander and serve with pittas, with lime wedges to squeeze over.
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