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Smoky lamb balls with chermoulah yoghurt dipping sauce

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

Smoky lamb balls:

• 400g lamb mince
• 1 small onion, very finely chopped
• 2 cloves garlic, crushed
• Handful fresh coriander
• 2 tsp (10ml) paprika
• 1 tsp (5ml) smoked paprika
• Salt and milled pepper

Chermoulah yoghurt dipping sauce:

• 4 garlic cloves
• 1 small red onion
• Small handful coriander
• 2 tsp (10ml) ground cumin
• 1 tsp (5ml) paprika
• 1 small chilli, deseeded
• ⅓ cup (80ml) olive oil
• Juice of 1 lemon
• Salt and milled pepper
• ½ cup (125ml) full-cream yoghurt
• 1 tbsp (15ml) chutney

Preparation method

Smoky lamb balls:

  1. Mix all ingredients together.
  2. Shape into small balls, and fry until cooked through.
  3. Serve hot or cold with chermoulah yoghurt.

Chermoulah yoghurt dipping sauce:

  1. Blend all chermoulah ingredients together, except the yoghurt and chutney. This can be kept in the fridge for up to 2 weeks and used as a marinade or sauce for fish, chicken or meat.
  2. To make the yoghurt dipping sauce, stir ¼ cup of chermoulah into ½ cup full-cream yoghurt and a splash of chutney to taste.