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WisconsinMike

Tandoori Lamb Balls with Cilantro Yogurt Sauce

By

The Meatball Shop Cookbook

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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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