Indulge in a culinary adventure featuring golden lamb meatballs enveloped in a velvety mushroom and herb gravy, accentuated by the earthy notes of chard. This recipe promises a harmonious blend of tender lamb, aromatic spices, and a luscious sauce that will tantalize your taste buds. Prepare to elevate your dining experience with each savory bite of this exquisite dish.
As you enjoy this dish, notice how the earthy flavor of the chard enhances every bite, perfectly complementing the tender lamb and aromatic spices. Each mouthful promises a delightful blend of tastes, with the chard adding a fresh, garden-fresh essence to the dish.
Serves:
8 people
Time to prepare:
15 min
Time to cook:
40 min
Skills:
Sautéing, sauce making
Serves:
8 people
Time to prepare:
15 min
Time to cook:
40 min
Skills:
Sautéing, sauce making
For the golden lamb meatballs
For the mushroom and herb gravy
For the rice
We made the meatballs with lamb but you can easily use beef or pork as well.
As for the sheeps tallow you can substitute with beef tallow, lard or even olive oil.
This dish works with white rice as well, we just really like the bite of that black rice and the distinct flavor that it sprigs to the table which pairs greatly with the mushrooms.
Start by washing the rice and put it to cook. If you have, use a rice cooker. Otherwise, a pot will be fine as well.
Next, prepare all the ingredients that need to be chopped. Finely dice the onions, separate the leaves of the chard from the stalks and chop roughly, grate the parmesan cheese.
For the lamb meatballs, mix all the ingredients together and knead well. Roll into little balls with a diameter of about 4 cm and set aside.
Heat up the tallow (sheep fat) in a frying pan. Wait until the pan is very hot, then add the meatballs.
Swirl the meatballs around until they are evenly brown from all sides. Remove them from the pan and set aside for later.
Now, using the same pan, add butter and fry the onions until golden.
Add the dried mushrooms to the onions and fry for a couple of minutes. Then deglaze with 200 ml water.
Next, add the fresh herbs (rosemary and thyme) and the chard and cook for a few more minutes (maximum 5 min).
Now it’s time to add the double cream and soy sauce. Stir, taste, and add salt and pepper to your liking.
Reintroduce the meat balls and add water (if needed) until they are about ¾ covered. You don’t want them to be swimming in sauce.
Cook for another 5 minutes until the lamb meat balls are well cooked but still a bit juicy.
Serve with black rice and enjoy.
When preparing the mixture for the meatballs make sure that you knead everything very well so the meatballs stay together nicely.
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