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
| 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.
Chickpea Yoghurt- Blend all the ingredients in a food processor or blender until smooth.
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