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Spiced lamb balls

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Spiced lamb balls
Spiced lamb balls
  • Makes: 8

  • Skill level: Easy peasy

Woman's Weekly recipe Try making these delicious homemade stuffed pittas - and you'll never go to the local takeaway again!

Ingredients

For the lamb balls:

  • 500g (1lb) minced lamb1-2 cloves garlic, peeled and crushed
  • 1 green chilli, deseeded and finely chopped
  • 1 level tsp ground cumin
  • 2 level tbsp chopped fresh coriander
  • Salt and ground black pepper

For the yogurt dressing:

  • 2-3 level tbsp chopped fresh mint
  • 200ml carton natural Greek yogurt

To serve:

  • 8 small pitta breads, warmed
  • Shredded lettuce

These can be prepared a day in advance, up to the end of step 2. Cover with cling film and keep in the fridge until ready to cook.

Method

  1. Set the oven to Gas Mark 6/200°C.
  2. To make the lamb balls: Tip the lamb into a bowl, add rest of ingredients and mix together well. Divide mixture into 24. Shape into balls and place on a baking sheet.
  3. Bake the lamb balls in the centre of the oven for 20-25 minutes, or until they are an even golden colour. Remove them from the oven and turn them out on to absorbent kitchen paper to drain them.
  4. While the lamb balls are cooking, make the dressing by stirring the chopped mint into the yogurt.
  5. Split the pitta breads open and place some lettuce into each. Top with 3 lamb balls and spoon over some of the dressing. Serve immediately.

Top tip: These can be prepared a day in advance, up to the end of step 2. Cover with cling film and keep in the fridge until ready to cook. Feature: Sue McMahon. Photos: frankthephotographer.com. Props stylist: Sue Radcliffe.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 270(kcal)
  • Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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