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Moroccan Lamb Meatballs with Chickpea Yogurt and Carrot Salad

Serves 4

Ingredients

  • Meatballs
  • 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
  • Chickpea Yogurt
  • 1 cup chickpeas, drained and rinsed
  • 1 cup Greek style natural yogurt
  • 1/4 teaspoon ground cumin
  • 1 tablespoon roughly chopped fresh mint
  • 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
Download Recipe (PDF)

Method

  1. 1. 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.
  2. 2. For the chickpea yogurt blend all the ingredients in a food processor or blender until smooth.
  3. 3. To make the salad, combine all ingredients together in a bowl and stand for 5 minutes
  4. 3. Serve warm meatballs and carrot salad drizzled with chickpea yogurt.

Tips / Handy Hints

The meatball mixture can be made into burgers if desired. Try serving leftover meatballs, salad and yogurt in a pita pocket for lunch. Pepita, sesame or sunflower seeds add a great crunch to the salad.

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