big batch recipe, batch cooking


  • 2 red onions, diced
  • 4 tablespoons garlic paste
  • 3 teaspoons ground cumin
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 3 eggs
  • 3 lemons, zest of and juice of
  • 1 cup fresh parsley, very finely chopped
  • 3 kilos of lamb mince
  • Olive oil


  • Heat a little oil in a frying pan and add the onion. Cook for 1-2 minutes or until slightly translucent. Add the garlic, cumin, cinnamon, nutmeg, stir together for 30 seconds.
  • Now move all in ingredients, divided equally into 2 large bowls or 1 giant bowl.
  • Combine everything well.
  • Use your hands to form ball shapes from the mixture.
  • Continue doing this until all the mixture has been used.
  • Place the ball onto a tray and place in the fridge.
  • Using 1-2 skillet style frying pans, heat a little olive oil and fry the balls in batches. Drain on paper towel.
  • Serve.
  • These freeze well.
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