The recipe for "lamb meatballs with yogurt sauce":
- 1 kg lamb with fat (20-25% of total weight)
- 120 grams of bread without crusts
- 150 ml low-fat cream
- 3 medium onions
- 1 teaspoon cumin seeds
For the sauce:
- 500 g sour
- 50g coriander
- 10-12 cloves of garlic
- 70-100 ml of olive oil
- Salt and black pepper
1 h 30 min
Number of servings
The complexity of cooking
New Year, Lunch, Dinner
oven / oven
Step by step recipe for cooking
Prepare a sauce. To do this, pour the yogurt in a towel, tie the ends and hang to drain for 4 hours.
Add done in a mortar or blender paste of coriander, garlic, olive oil, salt and black pepper. This sauce could stand in a refrigerator for 24 hours.
To turn the meatballs mutton through a meat grinder. Soak the bread in cream.
Slice the onion, fry in olive oil, 5min. Add the cumin seeds and fry for 3 minutes. Rotate through a meat grinder, then turn bread. Mix meat, onion and bread, salt, pepper, and knead repel.
Roll meatballs the size of a walnut,Put on the laid paper baking pan and place in the refrigerator for 1-24 hours. Before serving, preheat the oven to 220 ° C. Bake meatballs for 10 minutes. Serve hot, with a cold sauce.