Spicy lamb meatballs with a tangy yoghurt sauce
Spicy lamb meatballs with a tangy yoghurt sauce

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy lamb meatballs with a tangy yoghurt sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spicy lamb meatballs with a tangy yoghurt sauce is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Spicy lamb meatballs with a tangy yoghurt sauce is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have spicy lamb meatballs with a tangy yoghurt sauce using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spicy lamb meatballs with a tangy yoghurt sauce:
  1. Prepare lamb (minced)
  2. Make ready onion
  3. Prepare garlic
  4. Make ready coriander
  5. Prepare fresh mint
  6. Get ground cumin
  7. Take ground cinnamon
  8. Take cayenne
  9. Make ready lime
  10. Prepare salt and pepper
  11. Take For the sauce
  12. Make ready creme fraiche
  13. Get pot natural yoghurt
  14. Take zest of the lime used in meatball mixture
  15. Get cumin
  16. Make ready small bunch fresh coriander
  17. Take small bunch mint leaves
  18. Take salt and pepper
Steps to make Spicy lamb meatballs with a tangy yoghurt sauce:
  1. Get the ingredients together. Put the lamb in a large bowl.
  2. Chop the onion, garlic and herbs finely. Add to the bowl and mix well (hands-on)
  3. Add the juice of one lime, salt and pepper. Cover with cling film and leave in the fridge until you are ready to start cooking
  4. Heat the oven to 225°. Make the meatball shapes and put them on greaseproof paper on the oven tray. Put in the oven..
  5. After 15 mins turn the meatballs round and leave for another 10 minutes
  6. Make the sauce - chop the leaves, stir in to the creme fraiche, add the cumin, lime zest, salt and pepper
  7. Serve, dip and enjoy 😊😊

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