Olive oil for frying
500 grams of minced lamb or beef
1/4 cup plain flour
salt and black pepper to taste
1 pint of stock (pork stock works really well but chicken will do)
juice of 1 lemon
a small bundle vermicelli (very thin spaghetti)
1 cup long grain rice
1/2 teaspoon of cumin powder (optional)
Mix the flour, salt, and pepper together on a dinner plate. Then taking about a desertspoon of mince each time, make a ball of the meat by rolling it in your hands, finish by rolling in the flour to completely coat each ball and put to one side.
When you have made all the mince into meat balls and coated them all with flour, fry them in the oil to throughly brown them. When browned put in a saucepan with enough stock to cover. Fry the remaining flour/salt/pepper mixture in the frypan until it too is browned, add the fried flour to the stock and stir carefully so that you don’t break up the meatballs. Simmer gently until the meatballs are cooked through and the gravy is thickened. Add the cumin powder to the gravy during cooking.
While the meatballs are cooking, in a clean frypan put some more olive oil and gently fry the vermicelli unti it is dark brown (try not to burn it)! Add the fried vermicelli to the rice and steam or boil them together until the rice is cooked.
Serve the meatballs on the vermicelli and rice with fresh natural yoghurt to accompany.