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If time allows, a sizzling butter infused with chilli flakes and mint would be a beautiful addition to this dish, spooned over just before serving.

You'll need

1 tbsp olive oil 250 ml (1 cup) chicken stock 300 gm thick plain yoghurt 1 egg 1 garlic clove, finely chopped 1 lemon, rind finely grated 180 gm fine burghul, soaked in hot water for 15 minutes, then drained well Mint, flat-leaf parsley and dill, to serve   Lamb meatballs 500 gm coarsely minced lamb 30 gm (1/2 cup) fine fresh white breadcrumbs 1 egg, lightly beaten ½ onion, finely diced 2 garlic cloves, finely chopped 1 tsp dried chilli flakes 1 tsp dried mint 1 tsp ground cumin


  • 01
  • For meatballs, mix ingredients in a bowl with your hands and season generously to taste, then roll into walnut-sized balls.
  • 02
  • Heat oil in a large frying pan over medium high heat, add meatballs and brown well all over (2-3 minutes).
  • 03
  • 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.
  • 04
  • Divide burghul among bowls, top with meatballs and ladle yoghurt sauce on top. Scatter with chopped herbs and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

April 2016

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