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Middle Eastern Lamb Meatballs with Chickpea Yoghurt and Carrot Salad
Recipe by: The Dairy Kitchen
dairy.com.au
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Average: 4
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585 Collected
Difficulty
Easy
Category
Meat
Cuisine
Middle Eastern
Prep:
30 minutes
Cook:
10 minutes
Serves:
4
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Middle Eastern Lamb Meatballs with Chickpea Yoghurt and Carrot Salad
Ingredients
Method
Ingredients:
Middle Eastern Lamb Meatballs with Chickpea Yogurt
400g lean minced lamb
1/4 cup breadcrumbs
1 egg
2 tablespoons milk or buttermilk
1 tablespoon sesame seeds
1 teaspoon Moroccan spice mix
Oil spray, for cooking
Carrot Salad
2 carrots, peeled and grated
1/4 cup currants, soaked in boiling water for 5 minutes, drained
2 tablespoons chopped toasted pistachios
2 tablespoons lemon juice
1/2 teaspoon finely grated lemon rind
Chickpea Yoghurt
1 cup chickpeas, drained and rinsed
1 cup Greek style natural yoghurt
1/4 teaspoon ground cumin
1 tablespoon roughly chopped fresh mint
Method:
Middle Eastern Lamb Meatballs with Chickpea Yogurt
Mix together all the meatball ingredients in a large bowl and knead until sticky using clean hands.
Shape the mixture into meatballs, lightly spray with oil and grill on a preheated barbecue or in a frypan until cooked through.
Serve warm meatballs and carrot salad drizzled with chickpea yoghurt.
Carrot Salad
To make the salad, combine all ingredients together in a bowl and stand for 5 minutes.
Tips & Hints:
Pepita, sesame or sunflower seeds add a great crunch to the salad.
Chickpea Yoghurt
Blend all the ingredients in a food processor or blender until smooth.
Tips & Hints:
The meatball mixture can be made into burgers if desired. Try serving leftover meatballs, salad and yoghurt in a pita pocket for lunch.
Related:
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Meat
Weekends
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Party
New Year's Eve / Day
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Lunch
Main
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Middle Eastern
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Middle Eastern Lamb Cutlets with Garlic Yoghurt, Honey and Almonds
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