Ingredients:
500g ox liver
500g ox heart
120g ghee, lard or mustard oil
180ml water or meat stock
30g onions, pounded to a paste in a mortar
1 tsp hot chilli powder
1/2 tbsp ground turmeric
1/2 tsp ground ginger
1/2 tsp freshly-ground black pepper
3 garlic cloves, pounded to a paste in a mortar
1 dessert spoon mixed herbs, finely copped (coriander, parsley, savory, mint, thyme)
3 tbsp breadcrumbs
1 egg
1 tsp salt
Method:
Trim the liver and heart and remove any membranes, ducts and valves. Mince the liver and heart very finely then combine in a bowl with the black pepper, salt, breadcrumbs and egg. Mix well to combine then shape the mixture into balls about 3cm in diameter (if they appear a little dry add some stock).
Melt the fat in a pan, add the onion, garlic and spices and fry until nicely browned. Stir in the remainder of the stock, bring the mixture to a boil then add the meatballs. Bring to a simmer, cover with a tight-fitting lid and cook gently over low heat for about 2 hours or until the meatballs are very tender.
Serve hot on a bed of rice.
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