For the meatballs

  • 1½ tbsp light olive oil
  • 1 large red onion, diced
  • 4 tsp cumin seeds
  • 2 garlic cloves, crushed
  • 2 x 500g packs Halal lamb mince
  • 2 tsp ground coriander
  • 1½ tsp chilli flakes
  • 2 tbsp mint leaves, finely chopped
  • 2 tbsp coriander, finely chopped
  • 1 medium egg

For the yogurt cucumber sauce

  • 250ml natural yogurt
  • 1 garlic clove, crushed
  • ½ cucumber, seeds removed, grated and squeezed to remove moisture
  • 3 tbsp mint leaves, finely chopped
  • 1 squeeze lemon juice


  1. 1

    Heat ½ tbsp of the oil in a small frying pan over a medium heat and add the onion. Cook, stirring frequently, for 8-10 minutes until softened, then transfer to a plate to cool.

  2. 2

    Meanwhile, place the cumin seeds in a small pan over a medium heat and cook until they start to make popping noises and release a fragrance. Transfer to a pestle and mortar and grind until powdery.

  3. 3

    Once cooled, combine the onion with ¾ of the ground cumin and the remaining meatball ingredients. Season well, then scoop out heaped spoons of the mixture and shape into balls.

  4. 4

    Combine the ingredients for the yogurt sauce and add the remaining ground cumin, then season to taste. Cover and set aside in the fridge.

  5. 5

    Preheat the oven to 180°C/gas mark 4. Heat the remaining oil in a large frying pan and fry the meatballs in batches until browned all over, then transfer to a baking dish and cook for 10 minutes until cooked through. Serve with the yogurt sauce.

Nutritional Details

Each serving provides
  • Energy 2131kj 509kcal 25%
  • Fat 38.8g 55%
  • Saturates 17.5g 88%
  • Sugars 5.4g 6%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 942kj/225kcal

Each serving provides

6.4g carbohydrate 1.9g fibre 32.6g protein

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