Name: Afghan-style Spiced Meatballs with Tortilla Wraps and Avocado and Kiwi Salsa
Yield: This serves 6 people as a main course.
Cuisine: Iran
Ingredients: some thick creamy yoghurt; 1 green pepper; 12 tortilla-style wraps (Turkish durum bread is good as well); handful each of fresh coriander and fresh mint, chopped; 1–2 eggs; 1 level teaspoon chilli powder; 1½ teaspoons ground cinnamon; 1 tablespoon olive oil; salt and pepper; about 1½ level teaspoons salt; 100 g breadcrumbs; 4 spring onions; 1 level teaspoon ground turmeric; ½ cucumber; juice of two limes, and the zest of one; 1 level teaspoon ground cumin; 4–5 cloves minced garlic; 1 tin chopped tomatoes; 1½ kg minced lamb; 1½ teaspoons ground coriander; 3 small avocados; 3 kiwis

Preparation info

This serves
6
people as a main course.

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

I first made these small, spicy meatballs one night when mother-in-law was away. The family were dubious and awfully happy to have the chef-in-residence back the next day. I was pretty miffed until I worked out that they are quite hot and Iranians are not used to such ‘in your face’ spiciness. But chilli addiction is a slippery slope – the more you use the things, the more you crave them – and this dish (together with all things spicy) is now well established among the family favourites.