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Spiced lamb meatballs with tomato salsa and tzatziki

Serves 4
Preparation Time 8
Cooking Time 12


500 glamb mince
1 tspground cumin
1 tspdried mint
½ tspground cinnamon
1clove garlic
3roma tomatoes, chopped
200 gtub tzatziki dip
4flat breads


1Place the lamb mince, cumin, mint, cinnamon, garlic and a little salt and pepper in a large bowl. Stir to combine and then shape the mixture into 16 meatballs.
2Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
3Cook the lamb meatballs in batches, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches.
4In a small bowl, combine the tomato and mint leaves. Serve the meatballs with the tomato, tzatziki and flat bread.


Meatballs, rissoles, and burgers should always be thoroughly cooked through and not be served rare. To test if they’re done, insert a skewer into the thickest part. If it is ready to eat the juices will be clear.
You could replace the tzatziki with other dips like hummus or eggplant dip, or plain thick yoghurt.

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