Greek lamb meatballs with lemon cumin yoghurt

• porsi: Serves 4

Bahan-bahan

For the meatballs:

450g lamb mince

1/2 onion, finely chopped

1 tbsp fresh mint, finely chopped

1 tbsp fresh coriander, finely chopped

2 garlic cloves, crushed

1 tsp dried coriander

Salt and black pepper

1/2 tsp ground cumin

Pinch of cinnamon

Splash of hot sauce (optional)

1 tbsp vegetable oil

For the lemon cumin yoghurt:

200g Greek yoghurt

2 tsp fresh coriander, finely chopped

2 tsp fresh mint, finely chopped

1 tsp ground cumin

To serve:

Naan breads or tortilla wraps

Cucumber, sliced

Tomato, sliced

Baby gem lettuce, shredded

Petunjuk

1 Preheat the oven to 190'C/1700C fan/gas mark 5.

2 In a large bowl, combine all Of the meatball ngredients except for the oil, and mix thoroughly with clean hands. Form into 25-30 small meatballs.

3 Heat the oil in a large pan and brown the meatballs on all sides.

4 Place the meatballs on a large baking tray and bake in the middle of the oven for 10-12 minutes until cooked throughout.

5 Meanwhile, combine all of the yoghurt ingredients in a small bowl and season with salt and black pepper. Mix to combine well.

6 Serve the meatballs with naan breads, sliced cucumber, tomato and shredded lettuce. Drizzle each with the lemon-cumin yoghurt before rolling up to eat.