Serve with Schramsberg Reserve
- 10 oz. ground lamb
- 5 & 1/2 tablespoons garlic, chopped
- 2 tablespoons shallots, chopped
- 1 teaspoon mint, chopped
- 1 teaspoon parsley, chopped
- 10 slices white bread
- 2 cups milk
- 3 tablespoons olive oil divided
- 1 teaspoon ground cardamom
- 1 teaspoon ground fennel
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons salt
- 1 & 1/2 teaspoons pepper
- 2 & 1/2 lbs apricots pitted and chopped fine
- 2 cups red onion chopped
- 2 cups brown sugar packed
- 1 cup cider vinegar
- 1 teaspoon chili powder
- 1 teaspoon mustard seeds
- 1 teaspoon cinnamon
- 1/1/2 teaspoon salt
Heat 1 tablespoon olive oil in a small pan and sweat the shallots over medium heat. Add garlic and continue to sweat until soft. Soak bread in milk until absorbed. In a large bowl mix all ingredients until well combined, being cautious to not overwork. Preheat oven to 375˚F.
Make meatballs with roughly 2 tablespoons of lamb mixture for each. Heat remaining olive oil in large skillet and sear meatballs on all sides. Place on baking sheets and finish in oven for roughly 15 minutes.
In a large saucepan over medium high heat, mix all ingredients. Bring mixture to a boil and then reduce heat and simmer for about an hour, uncovered. Remove from heat when juices have thickened. Cool down and serve at room temperature.
Serve meatballs 4-6 per serving in a shallow bowl on top of chutney.
Courtesy of Chef Rodrigo Vazquez, CIA Napa Valley