Lamb Meatballs With Tahini-Yoghurt-Harissa Swirl

Photo: Emily

Ingredients

500 grams lamb mince

1 teaspoon garlic paste (about 3 garlic cloves, pounded)

A handful of mint leaves, finely chopped

1 teaspoon paprika

1 teaspoon cumin powder

2 tablespoons instant mashed potatoes

Juice of lemon

Salt& pepper

Some olive oil

12 satay sticks, soaked in water

2 tablespoons yoghurt

1 1/2 tablespoons tahini

2 tablespoons of olive oil

A pinch of salt

Some cracked pepper

2 tablespoons crushed chilli/sambal oelek

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 garlic clove, grated

Some water

Preparation

Combine lamb mince,1 tsp of garlic paste, mint, paprika,1 tsp cumin powder, instant mash potatoes, lemon juice, salt, pepper and olive oil into a bowl, mix well.

Knead the mince mixture until pliable and form about tablespoons full of mixture into balls. Then skewer 3 meatballs onto the satay sticks if you like.

You can either pan fry the meatballs or you can grill them under a broiler for about 8-10 minutes each side.

For tahini-yoghurt - Combine to mix yoghurt, tahini, olive oil, salt and pepper. Add some water to achieve your desired consistency. Set aside.

For cheat harissa - Add chilli, cumin & coriander powder, garlic and some olive oil into a small pot and let them simmer on low heat. Set aside

Dot some of the chilli paste on top of the yoghurt mixture