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Ingredients
- Lamb Balls:
- 2 T. olive oil
- 2 lbs ground lamb
- 1/2 C. dry bread crumbs
- 2 large eggs
- 1 C. cilantro, chopped
- Juice from 1 lemon
- 1/4 C. tandoori spice mix
- 2 t. salt
- Tandoori Spice Mix:
- 2 t. ground ginger
- 2 t. ground cumin
- 2 t. ground coriander
- 2 t. sweet paprika
- 2 t. ground tumeric
- 2 t. cayenne pepper
- Cilantro Yogurt Sauce:
- 2 C. whole milk yogurt
- 1/2 red onion, fine dice
- 1 C. chopped fresh cilantro
- 2 T. red wine vinegar
- Salt to taste
Details
Preparation
Step 1
Preheat oven to 450 degrees. Drizzle olive oil in a 13"x9" pan and coat the entire surface.
Combine all ingredients and form 1 1/4 inch neatballs. Arrange them snuggly in the baking dish in even rows and bake 20 minutes. Let cool 5 minutes before serving.
For the yogurt sauce...combine all ingredients and whisk to combine. Taste and season if desired...can store up to 4 days in the refirgerator.
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