LAMB MEATBALLS WITH ONION JAM 750g minced lamb 1 cup stale breadcrumbs 2 cloves garlic, crushed 2 small red chillies, chopped 2 teaspoons grated lemon rind 2 teaspoon ground cumin 2 teaspoons ground coriander 2 tablespoons chopped fresh mint ONION JAM 3 large onions, thinly sliced 3/4 cup brown malt vinegar 1/3 cup raw sugar

Combine lamb, breadcrumbs, garlic, chilli, lemon rind, cumin, coriander and mint. Roll 1/4-cup measures of mixture into sausage shapes. Cook sausages on a heated, oiled barbecue until browned all over. Serve with onion jam.

ONION JAM: Combine onions, vinegar and sugar in a medium saucepan, cook over low heat, uncovered, for 40 minutes or until mixture caramelises, stirring occasionally.

N.B. Meatballs can be grilled instead of barbecued, if prefered.

Serves 6.

NOTE: Use rubber gloves when chopping fresh chillies as they can burn your skin. Removing the seeds will lessen the heat level.

Per serving: 5.3g fat, 275 calories.

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