Tamarind lamb balls

Recipe can be made a day ahead; keep,covered, in refrigerator or freeze for 2 months. Minced lamb can be ordered ahead from your butcher. This recipe is unsuitable to microwave.    

4 dried Chinese mushrooms

500g minced lamb

1 medium onion, chopped

1 medium carrot, grated

2 green shallots, chopped

1 tablespoon chopped fresh lemon grass

1 clove garlic, crushed

1 tablespoon light soy sauce

¾ cup sesame seeds

Oil for deep-frying

1: Place mushrooms in small bowl , cover with boiling water, stand for 20 minutes; drain, discard stems, shop mushrooms finely. Combine mince, onion, carrot, shallots, lemon grass, garlic, mushrooms, and sauce in large bowl; mix well. Shape mixture into 2cm balls. Toss balls in sesame seeds.

2: Deep-fry balls in hot oil until golden brown; drain on absorbent paper. Serve hot with sauce.

TAMARIND SAUCE: Combine sauces, sherry, honey and water in small saucepan. Blend cornflour with extra water, stir into sauce mixture, stir over high heat until sauce boils and thickens. Serve hot.

Makes about 40.