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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Skewered meatballs with the taste of exotic Indian spices. Serve them with the same sauce they marinated in, or get creative and make up your own sauce. Ilike a little heat with these and add a touch of chilli sauce to the yougurt sauce. Ingredients:
1 lb. lean ground lamb |
1 1/2 cup yogurt |
1 tbl. ground almonds (or use cashews or peanuts) |
1 tbl. oil |
3 cloves garlic, minced finely |
2 scallions, chopped finely |
juice of 1 lemon |
1 tsp. curry powder |
1/2 tsp. ground cardamon |
1/4 tsp. cayenne pepper |
2 tsp. fresh mint, finely chopped |
Directions:
1. Soak 20 bamboo skewers in water and set aside,
2. Place all ingredients except for the lamb and scallions in a mixxing bowl and stir to combine well.
3. Reserve about 1 cup of the sauce in a separate small bowl for a dipping sauce, stored covered in the refrigerator.
4. Combine the lamb and scallions well.
5. Add 3 Tbl. of the sauce and mix well again.
6. Test to see if the mixture holds together, adding a little sauce at a time if necessary to achieve a moist mixture (not too wet or soft).
7. With moistened palms, form the mixture into slightly oval balls (about 1 1/2 long).
8. Place shaped balls into a shallow dish.
9. After forming all the lamb, pour the remaining sauce over them, covering the dish with plastic wrap and let marinate in refrigerator overnight.
10. Preheat the grill and line a baking sheet with foil.
11. Thread one ball on a skewer and arrange on the baking sheet.
12. grill for 8 minutes or until golden on all sides.
13. Serve with the reserved sauce. for dipping
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