Dumplings in lemon sauce Recipe

Name: Dumplings in lemon sauce
Total time: 60 min
Yield: 4
Cuisine: Mediterranean cuisine
Ingredients: 500 g Minced sheep; 4 tbsp Sunflower oil; 1 pcs Onion; 1 bunch Coriander; 1 pcs Ground Spicy pepper; 1 tsp Paprika; 0.5 tsp Ground turmeric; 1 pcs Chicken eggs; 1 bunch parsley; 1 pcs Lemon; 400 ml Vegetable broth; 1 tsp Cumin; 100 g Bread; to taste Salt; to taste Ground Black Pepper

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Spices play a very important role in this recipe, because it is thanks to them that the meatball sauce acquires a unique taste and aroma.

min

servings

Per serving

672

Calories

Protein

Fat

Carbs

Total for 4 servings — 2688 Calories · 140 Protein · 196 Fat · 76 Carbs

Ingredients

4 servings

Minced sheep500 g

Sunflower oil4 tbsp

Onion1 pcs

Coriander1 bunch

Ground Spicy pepper1 pcs

Paprika1 tsp

Ground turmeric0.5 tsp

Chicken eggs1 pcs

parsley1 bunch

Lemon1 pcs

Vegetable broth400 ml

Cumin1 tsp

Bread100 g

Saltto taste

Ground Black Pepperto taste

Preparation

Put the lamb minced in a bowl. Add a few slices of low-fat white bread (without skin). Add finely chopped onion, egg, 1/2 teaspoon cumin (minced), 1/2 teaspoon chili pepper, ground black pepper, chopped parsley, zest of 1 lemon and salt. Mix well and make balls. Heat oil in a pan and fry the balls prepared on all sides.

To prepare the sauce, fry finely chopped onions in oil until golden brown. Add finely chopped red hot pepper, 1/2 teaspoon chili pepper, 1/2 teaspoon cumin (ground), 1/2 teaspoon turmeric, pour in the broth, after a few minutes add finely chopped coriander, bring to a boil. Pack the roasted meat in the sauce and boil for 40 minutes. 5 minutes before turning off, add lemon juice and chopped parsley.