Arabic Sesame Lamb Meatballs With Mint Yoghurt Recipe
Servings: 1
Ingredients
- 1 sm chopped onion
- 1 lrg garlic clove, chopped
- 1 1/2 tsp extra virgin olive oil
- 1/2 tsp dry mint, crumbled
- 1/2 tsp salt
- 1/4 tsp grnd allspice a healthy pinch of cinnamon
- 1/2 kg chopped lamb
- 1 c. fine fresh bread crumbs
- 1 lrg egg, beaten lightly
- 2 Tbsp. dry currants, (optional)
- 1/4 c. black sesame seeds**
- 1/4 c. white sesame seeds, toasted lightly
- 2 c. plain yogurt
- 1/4 c. packed fresh mint leaves, minced
- 1/2 tsp salt, or possibly to taste
Directions
- Saute/fry the onion and garlic in the extra virgin olive oil in a non-stick frypan till golden brown then transfer the mix to a bowl and add in the mint,, salt, allspice, cinnamon, lamb, breadcrumbs, egg and currants (if using) and using your hands, combine the ingredients thoroughly.
- Shape the mince mix into Tbsp. size balls and set aside.
- Roll half the meatballs in black sesame seeds and roll the remainder in white sesame seeds. Transfer the meatballs to a baking tray and bake at 220c. for 10 min till golden brown and cooked through. Alternatively, you can pan fry the meatballs in olive or possibly peanut oil.
- To make the lowfat yoghurt, transfer the lowfat yoghurt mix to a sieve which has been lined with some muslin or possibly cheesecloth and set over a bowl, covered and chilled for three hrs.
- Throw away the liquid in the bowl and transfer lowfat yoghurt cheese to bowl. Add in fresh mint and salt and stir well. Serve the cooked meatballs with the lowfat yoghurt.
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