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MAKES ABOUT 2 SERVINGS, WITH VARYING DOSAGE 1 Hour
Albóndigas de Cordero con Salsa Roja (Lamb Meatballs in Red Sauce)
Medium/Intermediate
Ingredients:
- 2 dried guajillo peppers
- 2 dried ancho chiles
- 1 anise pod
- 2 cardamom pods
- 1/2 tsp ground cinnamon
- 1/2 bunch cilantro
- 1 shallot
- 2 peeled garlic cloves
- 8 oz. can tomato paste
- 16 oz. can plum tomatoes
- 2 cups beef stock
- 1 lb. ground lamb
- 1 cup breadcrumbs
- 1 large egg 1
- French baguette
- 2 tbsp cannabutter
- Pinch of salt and pepper
What You’ll Need:
- Small sauté pan
- Spice mill
- Mixing bowl
Method:
In a small sauté pan, begin to lightly toast the guajillo peppers, ancho chiles, anise pods, cardamom pods, and ground cinnamon. This extra effort will reward you later with a much more vibrant dish.
Once toasted, transfer to a spice mill and "grind, baby, grind."
Finely chop the shallot and peeled garlic cloves and set aside momentarily.
"Glove up." Put the ground lamb into a bowl and add in the finely chopped shallot and garlic, one egg, 1/2 cup of breadcrumbs, a healthy pinch of salt and freshly cracked pepper. MIX WELL.
Roll 8-10 small meatballs. Place on a pan and transfer to a preheated 350° oven for 10 to 12 minutes. (Medium rare is fine as they will finish cooking in the sauce.)
While the meatballs are in the oven, the sauce can be prepared. Begin by adding a pat of non-infused butter to a hot sauté pan. Add in some of the chopped shallot and garlic. Next, add in 2 tbsp of tomato paste and stir together with shallots and garlic. Quickly add in 1 cup of beef stock and incorporate. Next, add in the entire can of plum tomatoes. Stir gently to combine ingredients and bring mixture to a simmer. While simmering, sprinkle in some of the spice mixture, leaving some aside to top off the meatballs to serve.
As the sauce has reduced, you can use the remaining stock and spice mixture to adjust consistency and boldness of flavor.
Once you’re satisfied, add in 2 tbsp cannabutter , and stir into your sauce until you achieve a beautiful, silky, vibrant, deep-red sauce.
Add in the meatballs and simmer gently for 10 minutes.
Transfer into a serving bowl and top with chopped cilantro and a dusting of the spice mix. Serve with a toasted baguette.
We hope you´ll love this recipe as much as we do. Enjoy!
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