½ kg minced lamb/chicken
250ml tomato puree
1 small green/red capsicum chopped fine
6 teaspoons honey
6 teaspoons lemon juice
1 tablespoon grated onion
Water as required
Salt to taste
6 tablespoons oil
-In a medium sized bowl mix the minced lamb/chicken, grated onion, 3 teaspoons water and 1 teaspoon salt.
-Divide into small portions and shape into marble sized meat balls.
-Heat oil in a frying pan and fry the meat balls till done and browned on all sides. Remove from oil and keep aside.
-Pour off all but 1 tablespoon dripping from the pan. Fry the capsicum in this dripping till tender, stirring occasionally.
-Stir in the tomato puree, honey, lemon juice, ¼ cup water and ¼ teaspoon salt. Saute over medium heat. Simmer gradually.
-Return the meat balls to the sauce. Bring to the boil.