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+ servings

Crunchy Lamb Balls With Yellow Yogurt Sauce Recipe

Crunchy lamb balls with yellow yogurt sauce.
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5 from 1 vote
PREP TIME 20 mins
COOK TIME 20 mins
COURSE Main Course
CUISINE Eastern Mediterranean


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


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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