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Crunchy Lamb Balls With Yellow Yogurt Sauce

This is a kiddie’s favourite! These lamb balls are amazingly tender with a crunchy panko shell. I have yet to meet a child who did not like this meal! 

Besides wowing the kids with these lamb balls, the parents will also love them. If you are up to some extra effort, add some chili to these balls, just be sure to keep the chili ones separate from the kid’s lamb balls.

CRUNCHY LAMB BALLS WITH YELLOW YOGURT SAUCE

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PREP TIME 20 mins
COOK TIME 20 mins
CUISINE Eastern Mediterranean
SERVINGS 4

Equipment

  • Large Saucepan

Ingredients
  

Lamb Balls

  • 160 gram lamb cubes
  • 2 gram mustard seeds
  • 1 gram garam masala spice
  • 1 gram whole cumin
  • 2 gram turmeric spice
  • 40 ml olive oil
  • 20 gram rice vinegar
  • 500 ml boiling water
  • 160 gram rice
  • 40 gram mozzarella cheese grated

To Crumb The Balls

  • 20 gram cake flour
  • 2 large eggs beaten
  • 40 gram panko breadcrumbs combine panko crumbs and coconut
  • 20 gram desiccated coconut

For The Yellow Yogurt Sauce

  • 60 ml Greek yogurt
  • 200 ml orange
  • 1 gram chicken stock dry fired
  • 10 gram cucumber finely grated, juice squeezed out
  • 2 gram turmeric spice

Method
 

For The Lamb Balls

  • Rub lamb shoulder in spices. Heat oil in a large pot & brown meat on all sides.
  • Add tomato paste. Stir to coat lamb in spices & paste.
  • Deglaze the pot with boiling water, cover & leave to simmer until the meat is tender.
  • Remove lamb from liquid & shred.
  • To make the balls, combine rice, shredded meat & cheese together. Use a little hot water to make the
  • mixture sticky if necessary.
  • Divide into 30g (should be around 5 portions) & roll into balls. Freeze to set before crumbing.
  • To crumb, dip the balls into flour, then eggs then panko & coconut mix.
  • Deep fry in hot oil until golden.

For The Yellow Yogurt Sauce

  • Mix all the ingredients together & taste for seasoning.
Chefs Tips
Nutritional Information
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I encourage you to make this recipe your own. Replace the lamb with some beef or chicken, make a different sauce. The world is your oyster! This technique and method will stay pretty much the same as long as you keep the ratios the same.