ingredients
makes about 20
1 pound lamb fillet
2 scallions, chopped
for the marinade
1 1/2 cups natural yogurt
1 tbsp ground almonds, cashews or peanuts
1 tbsp vegetable oil
2 - 3 garlic cloves, finely chopped
juice of 1 lemon
1 tsp garam masala or curry powder
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
1 - 2 tbsp chopped fresh mint
method
1. Prepare the marinade. In a medium-size bowl, stir together all the ingredients. In a separate small bowl, reserve about 1/2 cup of the mixture to use as a dipping sauce.
2. Cut the lamb into small pieces and put in a food processor with the scallions. Process until the meat is finely chopped. Add 2 - 3 tbsp of the marinade and process again.
3. Test to see if the mixture holds together by pinching a little between your fingertips. Add a little more marinade if necessary, but do not make the mixture too wet and soft.
4. With moistened palms, form the meat mixture into slightly oval-shaped balls about 1 1/2 inch long and arrange in a shallow baking dish. Spoon over the remaining marinade and refrigerate the meat balls for 8 - 10 hours or overnight.
5. Preheat the grill and line a baking sheet with foil. Thread each meatball on to a skewer and arrange on the baking sheet.
6. Broil for 4 - 5 minutes, turning occasionally, until crisp and golden on all sides. Serve with the reserved marinade/dipping sauce.
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