Clay's Kitchen : Lamb and Mutton Recipes

Lamb and Mutton Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Merguez Meatballs With Yogurt Sauce

Servings: About 20 meatballs

1 pound ground lamb, or beef — not too lean
2 cloves garlic, minced or pressed
2 tablespoons chopped fresh cilantro leaves
2 tablespoons red wine vinegar
1 tablespoon paprika
2 teaspoons cumin
2 teaspoons ground coriander
1½ teaspoon salt
freshly ground black pepper

Put the meat in a large bowl and add the garlic, cilantro, vinegar, paprika, cumin, coriander, salt, and a generous grinding of pepper. Mix it with your hands until well blended. Preheat a broiler and adjust the rack so it is about 4 inches from the heating element. Form the meat mixture into 1-inch meatballs and place them on a baking sheet with sides (work in batches if necessary). Broil the meatballs until they are no longer pink inside, about 8 minutes, shaking the pan once or twice so the meatballs cook evenly. Transfer them to paper towels to drain.

Yogurt Sauce:
1 cup plain lowfat yogurt
½ cup loosely packed fresh mint leaves
½ cup loosely packed fresh cilantro leaves

Blend the yogurt, mint, and cilantro in a food processor fitted with the metal blade, or in a blender.


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