Lamb Meatballs With A Broken Yogurt Saffron Sauce Recipe

Name: Lamb Meatballs With A Broken Yogurt Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the meatballs:; 1/3 cup bread crumbs; 3 tablespoons whole milk; 2 teaspoons orange zest or blood orange when in season,, finely grated, about 1 orange; 1 teaspoon whole cumin, crushed in a mortar and pestal; 2 teaspoons olive oil; 1 tablespoon minced shallot; 2 teaspoons minced garlic; 1 pound ground lamb; 1 egg; 1/3 cup Manchego cheese, grated; Kosher salt and fresh ground pepper; For the broken yogurt sauce:; 1 1/2 teaspoons each of ground cardamom, coriander, fenugreek, nutmeg, cloves, allspice, cinnamon, cayanne, black pepper and seasalt; 1 tablespoon paprika; 3/4 teaspoon tumeric; .; 1 onion, sliced thin, approx 1 cup; 2 teaspoons garlic, minced; 1 1/2 tablespoons olive oil; 1 pinch saffron, a healthy pinch, crumbled; 2 teaspoons Double concentrated tomato paste, the stuff in the tube; 1 cup whole milk yogurt; 1/2 cup heavy cream; Kosher salt and white pepper; 1/2 cup sheeps milk feta, crumbled finely; 1 1/2 tablespoons fresh mint, minced

Servings: persons

For the meatballs:
1/3 cup bread crumbs
3 tablespoons whole milk
2 teaspoons orange zest or blood orange when in season,, finely grated, about 1 orange
1 teaspoon whole cumin, crushed in a mortar and pestal
2 teaspoons olive oil
1 tablespoon minced shallot
2 teaspoons minced garlic
1 pound ground lamb
1 egg
1/3 cup Manchego cheese, grated
Kosher salt and fresh ground pepper
For the broken yogurt sauce:
1 1/2 teaspoons each of ground cardamom, coriander, fenugreek, nutmeg, cloves, allspice, cinnamon, cayanne, black pepper and seasalt
1 tablespoon paprika
3/4 teaspoon tumeric
.
1 onion, sliced thin, approx 1 cup
2 teaspoons garlic, minced
1 1/2 tablespoons olive oil
1 pinch saffron, a healthy pinch, crumbled
2 teaspoons Double concentrated tomato paste, the stuff in the tube
1 cup whole milk yogurt
1/2 cup heavy cream
Kosher salt and white pepper
1/2 cup sheeps milk feta, crumbled finely
1 1/2 tablespoons fresh mint, minced

1
Preheat the oven to 350 degrees. To make the panada, in a large mixing bowl combine the milk, bread crumbs, zest and cumin and set aside. In a small saute pan, set over medium heat, add the olive oil and sweat the shallot and garlic until translucent. Season with salt and pepper remove it from the heat and let it cool a little and then add it to the bread mixture. Add salt and pepper, about a 1/2 teaspoon of Kosher salt and then combine the panada with the lamb, egg and Manchego. Using your hands mix it until the mixture becomes sticky and has absorbed all the egg.
2
Place parchment paper onto, or lightly oil, a sheet tray. I used a number 40 scoop to make the meatballs but a walnut sized piece would be about the same size. Roll the meatballs in your hands until they are smooth and round. Place all the meatballs onto the sheet tray and bake in the oven for 20 minutes. This can be done in advance and the meatballs can be stored, covered, in the fridge.
3
To make the Ethiopian spice mix combine all the spices, paprika and turmeric in a mixing bowl and mix to combine. This makes more than enough spice and it is a great addition to lentils and many other dishes. Remove 1 tablespoon of the mix and place the remainder in a jar with a lid and store.
4
Place a 10 inch saute pan over medium high heat. Add add the olive oil and onions and saute until the onions just start to brown. Add the garlic and once you start to smell the aroma of the garlic add 1 tablespoon of the Ethiopian spice mix then the saffron and tomato paste. Stir to combine the ingredients and then add the yogurt and cream. Let itcome to a boil, this should break the yogurt into tiny globules, and then add the meatballs. Stir to coat the meatballs and reduce the heat to a simmer stirring occasionally to keep the sauce from scorching on the bottom of the pan. Simmer until the meatballs are warmed all the way through. Place the meatballs onto a warmed platter and top them with the sauce and then sprinkle with crumbled feta and mint. Serve.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: For the meatballs:, 1/3 cup bread crumbs, 3 tablespoons whole milk, 2 teaspoons orange zest or blood orange when in season,, finely grated, about 1 orange, and more.

Yes, Lamb Meatballs With A Broken Yogurt Saffron Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Meatballs With A Broken Yogurt Saffron Sauce

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