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Lamb Meatballs in Warm Yoghurt

Lamb Meatballs in Warm Yoghurt
Lamb Meatballs in Warm Yoghurt

Serves 4
Prep 5 minutes
Cooking 25

  • 1.2 kg lamb meatballs
  • 1 tbsp olive oil
  • 1 cup good-quality chicken stock
  • 2 cups full cream plain yoghurt
  • 1 large free-range egg, lightly beaten
  • 2 cloves garlic, crushed
  • 2 tbsp fresh dill, chopped plus extra for garnish
  • 2 tbsp fresh mint, finely chopped
  • 2 tsp unsalted butter
  • 1/2 tsp paprika
  • 1/2 tsp cumin seeds, toasted and ground
  • Salt and black pepper


  1. Heat a large pan over a medium heat. Add the olive oil and swirl to coat. When the oil is hot, add the meatballs; they should fit in a single layer. Fry gently, turning the meatballs with two soup spoons so they brown on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off and discard any fat in the pan.
  2. Return the pan to a medium-high heat and add the stock. Stir with a wooden spoon to scrape up any browned bits on the bottom of the pan and simmer for a few minutes.
  3. Return the meatballs to the pan, cover, and reduce the heat to maintain a gentle simmer. Cook for 10 minutes, and then transfer the meatballs to a plate using a slotted spoon.
  4. In a large bowl, whisk together the yoghurt, egg, garlic, dill and mint. Slowly whisk in about ½ cup of the hot stock to warm the yoghurt and then pour the yoghurt mixture into the pan. Cook over a medium-low heat, stirring with a wooden spoon, until the sauce visibly thickens and just begins to simmer. Add salt and pepper to taste. Return the meatballs to the pan and turn to coat them with the sauce. Cover and simmer gently until hot.
  5. Divide the meatballs and sauce among 4 warmed bowls.
  6. Put the butter in a small saucepan set over a medium heat. When the butter melts, add the paprika and cumin and swirl the pan until the butter foams and sizzles and you can smell the spices.
  7. Drizzle each portion with some of the red-pepper butter. Garnish with chopped dill.

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