1 generous cup lean minced ground lamb
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons pine nuts
2 tablespoons currants, soaked in warm water for 5-10 minutes and drained
2 slices of day-old white or brown bread, ground into crumbs
1 egg lightly beaten
1 bunch each of fresh flat leaf parsley and dill
2-3 teaspoons ground cinnamon
1 teaspoon Turkish red pepper or paprika
1 tablespoon ketchup
salt and ground black pepper to taste
4 tablespoons all-purpose flour
sunflower oil for shallow frying
lemon wedges, to serve
In a bowl, pound the lamb with the onion, garlic, and cinnamon. Knead with your hands and knock out the air, then add the pine nuts with the currants, red pepper or paprika, bread crumbs, egg and ketchup. Season with salt and pepper.
Finely chop the herbs, reserving 1-2 sprigs of parsley for the garnish, and knead into the mixture, making sure all the ingredients are mixed well together.
Take apricot-size portions of the mixture in your hands and roll into balls. Flatten each ball so that it resembles a thick disc, then coat lightly in the flour.
Heat a thin layer of oil in a heavy pan. Add the meatballs and cook for 8-10 minutes, until browned on all sides.
Remove with a slotted spoon and drain on paper towels. Serve hot with lemon wedges and garnish with parsley.