|Minty Lamb Meat Balls|
Preparation: 10 minutes; cooking: 6-7 minutes
14pt natural yaghurt
1tbsp.fresh chopped mint
2in length cucumber, diced
350g/lZoz minced lamb
2oz fresh white breadcrumbs
1 garlic clove, peeled and crushed
grated rind of 1 lime
2tbsp. fresh chopped mint
1oz seasoned flour
oil for frying
few cos letluce leaves
4 spring onions
mint spring to garnish
toasted pitta bread and lime wedges to serve
To make the sauce, mix together the yoghurt, chopped mint and cucumber. season well with freshly ground black pepper and chill until ready to serve.
Place the minced lamb in a bowl with the breadcrumbs, garlic, lime rind and chopped mint. Mix thoroughly until blended and season well with
tsp salt and freshly ground black pepper.
With floured hands, take small pieces of the minced mixture and roll into about 20 small balls the size of walnuts. Toss in the seasoned flour.
Pour enough oil into a frving pan for it to measure 1in deep. fry the meatballs for 6-7 minutes until cooked through.
Finely shred the lettuce leaves and slice
the spring onions into short lengths.
Arrange on a serving plate with cucumber
sticks and top with the meatballs.
Serve with the sauce garnished with a spring of mint, toasted pitta bread and lime wedges.