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:
- Mix all ingredients together.
- Shape into small balls, and fry until cooked through.
- Serve hot or cold with chermoulah yoghurt.
Chermoulah yoghurt dipping sauce:
- 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.
- To make the yoghurt dipping sauce, stir ¼ cup of chermoulah into ½ cup full-cream yoghurt and a splash of chutney to taste.