John Myers
Ingredients for 4 servings:
- 800 g lamb shoulder(s), boned
- 1 medium-sized onion(s), cut into large cubes
- ½ bunch coriander leaves
- 5 sprig(s) thyme, the leaves thereof
- 1 tsp, heaped paprika powder, hot
- 1 tsp Ras el Hanout
- 2 tbsp olive oil
- 50 g breadcrumbs
- 1 cup yogurt, Greek
- 100 g feta cheese, crumbled
- ½ lemon(s), untreated, zest and juice
- e.g. salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
with yogurt-feta sauce
Roughly dice the meat and onion and blend with the herbs and spices in a food processor. Form the mixture into small balls and coat them with breadcrumbs or breadcrumbs. Refrigerate. Mix the yogurt with the crumbled feta cheese, the zest of half a lemon, and a little lemon juice. Season with salt and pepper. Heat the oil in a hot pan. Brown the meatballs on all sides for 5 minutes. Reduce the heat, cover the pan, and cook the meatballs for another 10 minutes. Serve hot with the feta sauce.
Facebook Comments