Crunchy Lamb Balls With Yellow Yogurt Sauce Recipe
Crunchy lamb balls with yellow yogurt sauce.
Equipment
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
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.
Nutritional Information
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