Kololak (lamb chops in tomato sauce)

Instructions

1. Grate the onion and garlic, then mix them with the ground meat, parsley, egg, salt, pepper and cumin. Knead for 2 minutes.
2. Shape into small balls or flattened patties about 4 cm in diameter.
3. Heat the oil in a sauté pan and sear the kololak for 3 minutes on each side, until golden. Set aside.
4. In the same pan, cook the tomato paste for 1 minute, then add the crushed peeled tomatoes, paprika and stock.
5. Return the meatballs to the sauce, cover and simmer gently for 25 minutes, turning them carefully halfway through.
6. Check the seasoning and serve hot with rice or bread.