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.
- 1 tbsp olive oil
- 250 ml chicken stock (1 cup)
- 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
- 500 gm coarsely minced lamb
- 30 gm fine fresh white breadcrumbs (1/2 cup)
- 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
- 1For meatballs, mix ingredients in a bowl with your hands and season generously to taste, then roll into walnut-sized balls.
- 2Heat oil in a large frying pan over medium high heat, add meatballs and brown well all over (2-3 minutes).
- 3Wipe 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.
- 4Divide burghul among bowls, top with meatballs and ladle yoghurt sauce on top. Scatter with chopped herbs and serve.