Recipe Wednesday: Mughlai Lamb Meatballs with Yogurt Cumin Sauce

By Trish Wesavich

I’ve discovered that locally-raised lamb has a milder taste than the lamb I purchase at the grocery store.  In fact, I’ve made a weekly trip to the farmer’s market to purchase, in particular, the Twin County Dorpers, ground lamb that my entire family loves.  This week I prepared this dish with the lamb for a pot luck evening and it was a huge hit.

Adapted from Twin County Dorper’s Recipe

Serves  2-3

1 lb ground lamb
1/2 tsp saffron
1 tbls boiling water
1 large shallot, finely chopped
4 tbls fresh chopped cilantro
4 tbls garbanzo bean flour
4 tbls almond meal
1 1/2 tbls fresh ginger
3 tbls. fresh lemon juice
2 tbls. plain yogurt
1/2 tsp gr. cumin
3/4 tsp garam masala
salt to taste
about 1/4 cup bread crumbs, or gluten free bread crumbs

Sauce
1 cup plain, whole yogurt
1 tbls. ground cumin (freshly ground)
1 large clove garlic
1 tbls lemon juice

Boil 1 tbls water in the microwave.  Mix the saffron into the water.  Set aside to rest for 5 minutes.

In medium-sized mixing bowl thoroughly mix the lamb, shallot, cilantro, garbanzo bean flour, almond flour, ginger, lemon juice, yogurt, cumin, garam masala, salt & saffron liquid.  Set aside for 30 minutes at room temperature.

Make into meatballs and lightly roll in bread crumbs.  Bake on a cookie sheet in the oven for 25-30 minutes at 325 F.  Makes 15 medium-sized meatballs or 20 or so small ones.

Serve with Yogurt Sauce – to make sauce:  mince garlic in small bowl and squeeze in lemon juice.  Let soak for 5 minutes to “render” the garlic.  Mix cumin and lemon garlic mixture into yogurt and let chill for 15 minutes.

To purchase locally-produced lamb visit:  www.twincountydorpers.com