LAMB MEATBALLS WITH BURGHUL, YOGHURT AND MINT

AT A GLANCE

  • Serves 4 people

If time allows, a sizzling butter infused with chilli flakes and mint would be a beautiful addition to this dish, spooned over just before serving.



  • 1 tbsp olive oil
  • 250 ml (1 cup) chicken stock
  • 300 gm thick plain yoghurt
  • 1 egg
  • 1 garlic clove, finely chopped
  • 1 lemon, rind finely grated
  • 180 gm fine burghul, soaked in hot water for 15 minutes, then drained well
  • Mint, flat-leaf parsley and dill, to serve
  •  
  • Lamb meatballs
  • 500 gm coarsely minced lamb
  • 30 gm (1/2 cup) fine fresh white breadcrumbs
  • 1 egg, lightly beaten
  • ½ onion, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tsp dried chilli flakes
  • 1 tsp dried mint
  • 1 tsp ground cumin
01   For meatballs, mix ingredients in a bowl with your hands and season generously to taste, then roll into walnut-sized balls.
02   Heat oil in a large frying pan over medium high heat, add meatballs and brown well all over (2-3 minutes).
03   Wipe out pan with paper towels, add stock and bring to a simmer. Add meatballs, cover with a lid and simmer until meatballs are just cooked through (4-5 minutes). Transfer meatballs to a plate with a slotted spoon. Whisk yoghurt, egg, garlic and lemon rind in a bowl, then add a ladleful of stock and whisk to combine. Add yoghurt mixture to pan, reduce heat to low and stir until sauce thickens (1-2 minutes). Add lemon juice, adjust seasoning and remove from heat.
04   Divide burghul among bowls, top with meatballs and ladle yoghurt sauce on top. Scatter with chopped herbs and serve.

Topics:

BURGHUL, AUTUMN, YOGHURT, LAMB, MINT, FAST, MODERN EUROPEAN, LUNCH, DINNER

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

FEATURED IN

April 2016

April 2016

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