If time allows, a sizzling butter infused with chilli flakes and
mint would be a beautiful addition to this dish, spooned over just
1 tbspolive oil250 ml (1 cup)chicken stock300 gmthick plain yoghurt1egg1garlic clove, finely chopped1lemon, rind finely grated180 gmfine burghul, soaked in hot water for 15 minutes, then drained wellMint, flat-leaf parsley and dill, to serveLamb meatballs500 gmcoarsely minced lamb30 gm (1/2 cup)fine fresh white breadcrumbs1egg, lightly beaten½onion, finely diced2garlic cloves, finely chopped1 tspdried chilli flakes1 tspdried mint1 tspground cumin
For meatballs, mix ingredients in a bowl with your hands and season generously to taste, then roll into walnut-sized balls.
Heat oil in a large frying pan over medium high heat, add meatballs and brown well all over (2-3 minutes).
Wipe out pan with paper towels, add stock and bring to a simmer. Add meatballs, cover with a lid and simmer until meatballs are just cooked through (4-5 minutes). Transfer meatballs to a plate with a slotted spoon. Whisk yoghurt, egg, garlic and lemon rind in a bowl, then add a ladleful of stock and whisk to combine. Add yoghurt mixture to pan, reduce heat to low and stir until sauce thickens (1-2 minutes). Add lemon juice, adjust seasoning and remove from heat.
Divide burghul among bowls, top with meatballs and ladle yoghurt sauce on top. Scatter with chopped herbs and serve.