Tandoori lamb balls with raita dip recipe
This meaty recipe makes a mountain of meatballs, serving 8 as a starter or a crowd as part of your party food platter. Lightly spice your lean lamb meatballs and serve with a low-fat, herby Greek yogurt dip.
See method- Serves 8 as an appetiser
- 10 mins to prepare and 20 mins to cook
- 143 calories / serving
Ingredients
- 1 small red onion, halved
- 400g lean lamb mince
- 3 tbsp chopped fresh coriander
- 1tbsp tandoori powder
- 2tbsp sunflower oil
- 150ml reduced fat greek yogurt
- 3tbsp chopped fresh mint
- salt
- freshly ground black pepper
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Shop ingredientsEach serving contains
- Energy
- 595kJ 143.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 2.2gProtein 12.0gFibre 0.8g
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- Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Coarsely grate the onion into a large bowl. Add the mince, coriander and tandoori paste. Add a generous grinding of salt and pepper. Divide the mixture into 40 and roll each into a neat ball. Place in a roasting tin, add the oil and shake the pan until the meatballs are coated in oil. Bake for 20mins, shaking the roasting tin to turn the meatballs a couple of times, until they are golden all over.
- Whilst the meatballs cook, make the raita: mix the yogurt together with the mint and plenty of salt and pepper. Remove the meatballs from the oven and drain on kitchen paper. Arrange on a platter, spiking them with cocktail sticks if liked, served with the raita dipping sauce.
- See more Indian recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
