© J Sainsbury plc 2020
Chilli cumin lamb meatballs with cucumber yogurt sauce
Make Eid extra special with these fragrant and spicy lamb meatballs, complete with a cooling dip
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Ready in 45 minutes
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Cooking time 30 minutes
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Prep time 15 minutes
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Serves 8
Ingredients
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
Method
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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.
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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.
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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.
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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.
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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.
