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

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, spicy lamb meatballs with a tangy yoghurt sauce. One of my favorites. For mine, I’m gonna 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 well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Spicy lamb meatballs with a tangy yoghurt sauce is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have spicy lamb meatballs with a tangy yoghurt sauce using 18 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Spicy lamb meatballs with a tangy yoghurt sauce:
  1. Prepare lamb (minced)
  2. Get onion
  3. Prepare garlic
  4. Get coriander
  5. Take fresh mint
  6. Get ground cumin
  7. Take ground cinnamon
  8. Get cayenne
  9. Make ready lime
  10. Make ready salt and pepper
  11. Take For the sauce
  12. Make ready creme fraiche
  13. Take pot natural yoghurt
  14. Get zest of the lime used in meatball mixture
  15. Make ready cumin
  16. Make ready small bunch fresh coriander
  17. Get small bunch mint leaves
  18. Prepare salt and pepper
Instructions 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 225Ā°. 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 šŸ˜ŠšŸ˜Š

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