Meatballs Cooked in Yogurt

Name: Meatballs Cooked in Yogurt
Yield: Serves 4
Cuisine: Turkish
Ingredients: 5 oz (150 ml) carton plain yogurt; ¼ pint (150 ml) milk; 1 tablespoon (15 ml spoon) cornflour; 2 tablespoons (2 X 15 ml spoon) vegetable oil; 1 egg, whisked; ½-1 teaspoon (2.5-5 ml spoon) cayenne pepper; salt; a handful of chopped mint leaves or parsley; a handful of chopped mint leaves or parsley; 3 heaped teaspoons (6 X 15 ml spoon) paprika; 1 teaspoon (5 ml spoon) ground mace; 2 teaspoons (2 X 5 ml spoon) ground cinnamon; 1¼ lb (600 g) minced lamb (or beef); 1¼ lb (600 g) minced lamb (or beef); 2-3 large cloves garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

These mildly spiced meatballs in a delicious, tangy yogurt sauce are easy to make and very popular. They are typical of Turkish and Middle Eastern cookery. Serve with rice and a firm vegetable such as beans, peas or carrots.

Ingredients

2-3 large cloves garlic
1¼ lb (600 g) minced lamb (or

Asia
Turkey
Main course
Gluten-free
Mediterranean

Method

Peel the garlic and chop finely. Put the minced meat in a bowl and add the garlic, spices and all but a little of the chopped mint or parsley. Mix well and season with plenty of salt and the cayenne pepper, and then mix in the whisked egg. Using wet hands, form into walnut-size balls.

Heat the oil in a large frying pan and fry the meatballs over a high heat just to brown all over. Turn