- 100 g stagnant white bread, blitzed to crumbs
- 100 ml milk
- 600 g lamb mince
- 2 fat lemons, zested
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 1/4 tsp ground cloves
- small lot coriander, stalks finely chopped and leaves selected
- 2 tablespoon olive oil
- 250 ml natural yogurt
- 1/2 pomegranate, seeds removed
- ACTION 1
Put the breadcrumbs in a bowl and add the milk. Leave for 5 minutes, or till the milk has been absorbed. Add the lamb, lemon passion, garlic, spices, coriander stalks and plenty of spices. Mix whatever well with your hands, then form into meatballs, it ought to make about30 Cover and chill the meatballs for at least 30 mins, or as much as 24 hrs.
- ACTION 2
Heat the oil in a large frying pan, or two smaller ones. Prepare the meatballs for 8-10 minutes, rolling them around the pan until well browned on all sides and cooked through. To serve, set up the meatballs on a plate. If the yogurt is quite thick, add a drop of water or lemon juice. Drizzle it over the meatballs, then spread the pomegranate seeds and coriander leaves on top.
Recipe from Great Food magazine, February 2017