Spiced Lamb Meatballs with Yoghurt Sauce
Juicy spiced lamb meatballs with cumin, coriander and garlic, served with a cooling yoghurt and mint sauce. Great as a main with flatbread and salad, or as a party starter.
Prep
15m
Cook
12m
Diff.
Eas
Serves
3
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Ingredients
Oil, olive, extra light
for cooking
Lamb, ground, raw
lamb mince
Garlic, raw
3 cloves, minced
Cumin (cummin) seed, dried, ground
1 teaspoon
Spices, garam masala
1 teaspoon
Yogurt, Greek, plain, whole milk
for sauce
Lemon juice, raw
juice of ½ lemon
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Instructions
Combine the lamb mince with garlic, cumin, coriander, garam masala, salt and pepper. Mix well.
Roll into small balls (about 3cm diameter).
Heat oil in a frying pan over medium-high heat. Cook the meatballs, turning, for 8–10 minutes until browned all over and cooked through.
Make the yoghurt sauce: combine yoghurt, lemon juice, minced garlic and a pinch of salt. Stir until smooth.
Serve the meatballs over the yoghurt sauce.
Garnish with fresh mint and a drizzle of olive oil.
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