Spicy lamb meatballs with a tangy yoghurt sauce
Spicy lamb meatballs with a tangy yoghurt sauce

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spicy lamb meatballs with a tangy yoghurt sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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I'm a lamb meatball fanatic, and I love every single thing about these incredibly flavorful keto spicy lamb meatballs. You have to make these low-carb lamb meatballs ASAPington! Oh, and that lemon-herb yogurt sauce??

To begin with this particular recipe, we have to first prepare a few components. You can have spicy lamb meatballs with a tangy yoghurt sauce using 18 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Spicy lamb meatballs with a tangy yoghurt sauce:
  1. Take 500 gr lamb (minced)
  2. Make ready 1 onion
  3. Prepare 1 clove garlic
  4. Make ready 1 bunch coriander
  5. Take 1 bunch fresh mint
  6. Get 1 tsp ground cumin
  7. Take 1/4 tsp ground cinnamon
  8. Make ready 1/2 tsp cayenne
  9. Make ready 1 lime
  10. Prepare salt and pepper
  11. Make ready For the sauce
  12. Make ready 2 tbsp creme fraiche
  13. Get 1 pot natural yoghurt
  14. Take zest of the lime used in meatball mixture
  15. Take 1 tsp. cumin
  16. Take 1 small bunch fresh coriander
  17. Get 1 small bunch mint leaves
  18. Make ready salt and pepper

Mix the ground lamb with salt, pepper, and spices. Heat a tablespoon of oil over medium heat in a large skillet. Prepare sauce while the kabobs are baking. Sauce should be the consistency of thick cream.

Instructions to make Spicy lamb meatballs with a tangy yoghurt sauce:
  1. Get the ingredients together. Put the lamb in a large bowl.
  2. Chop the onion, garlic and herbs finely. Add to the bowl and mix well (hands-on)
  3. Add the juice of one lime, salt and pepper. Cover with cling film and leave in the fridge until you are ready to start cooking
  4. Heat the oven to 225°. Make the meatball shapes and put them on greaseproof paper on the oven tray. Put in the oven..
  5. After 15 mins turn the meatballs round and leave for another 10 minutes
  6. Make the sauce - chop the leaves, stir in to the creme fraiche, add the cumin, lime zest, salt and pepper
  7. Serve, dip and enjoy 😊😊

Use hands to mix together until well-combined. Shape mixture in large tablespoon-sized balls. Roughly chop the remaining mint and add to yoghurt. Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. Yogurt makes this pasta creamy and comforting without feeling too rich.

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