Moroccan lamb balls with freekeh salad and yoghurt sauce
This dish makes a perfect casual family meal, and can also be served as part of a middle eastern style feast with dips and salads. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
4Preparation time
10 minsCooking time
30 minsIngredients
- 600g lean lamb mince
- 1small onion, finely chopped
- 1 medium clove garlic, crushed
- ¼ teaspoon cinnamon ground
- ¼ teaspoon turmeric
- ¼ teaspoon ground ginger
- ½ teaspoon ground cumin
- 2 tablespoons olive oil for frying
- for the freekeh salad
- 2 cups cooked freekeh
- ½ bunch continental parsley, chopped
- ¼ cup mint leaves, shredded
- 100g pine nuts, toasted
- ¼ cup currants
- 50g Persian feta
- for the dressing
- 13 cup natural Greek yoghurt
- small pinch turmeric powder
- 1 lemon zested &juiced
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper to season
- warm pita bread to serve
Method
Combine all the ingredients (apart from the olive oil) for the lamb balls together in a large bowl and mix well to combine. Shape the mixture into walnut sized balls. Heat the oil in a large frying pan over a medium heat and brown the lamb balls well, turning frequently 4 -5 minutes. Cover and reduce heat for a further 10 minutes, stirring occasionally. Toss the all the salad ingredients together except the Persian feta. Arrange the salad onto a large platter and top with pieces of Persian feta. Whisk together the dressing ingredients in a small bowl. Serve the lamb balls on the salad and drizzle with the dressing. Garnish with a little chopped parsley or mint. Delicious served on warm pita bread. The freekeh salad maybe prepared well ahead of time and refrigerated until required
