This dish comes from the country of Georgia, I bought a Georgian cookbook in Melbourne recently and this stood out as something to cook. It’s very delicious sauce is made of plums but isn’t too sweet at all. It’s delicious. I would imagine the pretty lady (above) would whip you this up in a blink of an eye.
500g pork mince
450g beef mince
1 small onion (grated and squeezed of its juice)
4 garlic cloves (mashed into paste)
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon coriander seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon dried thyme
2 teaspoons salt
2 tablespoons sumac
In a small frying pan, dry fry the corriander seeds and fenugreek for 1-2 minutes and then place in a pestle & mortar or spice grinder and grind to a fine powder.
Mix all the ingredients together with your hands to ensure everything is very well combined. Mould the meat into 1 tablespoon size balls and set aside.
Heat some oil in a large frying pan over a medium heat and fry the meatballs in batches until they are nicely browned. Set aside.
750g plums (not sweet)
1/4 cup water
3-4 teaspoons coriander seeds
1 teaspoon fennel seeds
2 garlic cloves (mashed into paste)
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon mint (finely chopped)
1/3 cup fresh coriander (finely chopped)
In a small frying pan, dry fry the coriander and fennel, then grind to a powder in a pestle & mortar or spice grinder. Combine this powder with the cayenne pepper, garlic and salt and set aside.
Cut plums in half, remove the stones then chop roughly.
Place the plums in a pan with the 1/4 cup of water and simmer for 15 minutes with the lid on. Remove from the heat, and pour into a food processor and blend to a paste. Return to the pan and cook for 3 minutes.
Add the spice mix and cook for 5 minutes then remove from the heat. Stir in the fresh mint and coriander.
Leave to cool to room temperature.
Serve the meatballs hot or cold with the tkemali on the side together with some bread and salad.