Lamb Meatballs with moghrabieh, yoghurt & beetroot

INGREDIENTS (Serves 4)

• 500 grams lamb mince
• 3 tablespoons feta cheese
• 1 red onion (finely chopped)
• 2 tablespoons chopped almonds
• ¾ tablespoon ground cumin
• ¼ teaspoon dried chilli flakes
• 2-3 tablespoons extra virgin olive oil
• 2 cups moghrabieh
• 4 cups chicken or vegetable stock
• 1 teaspoon ground cumin
• 1 clove garlic (crushed)
• 2 cups rocket or baby spinach leaves

To serve
¼ cup yoghurt Juice and zest of one lemon
1 small beetroot, peeled and grated
½ cup chopped continental parsley

METHOD

Preheat oven to 180C. Combine the lamb mince, onion, almonds, cumin, chilli flakes in a medium sized bowl.

Mix thoroughly for 5-8 minutes with your hands to really work the protein of the meat. Add the crumbled feta and mix through. Roll the mixture into meatballs the size of golf balls.

Using a high-sided roasting tray or oven-proof pot, heat the extra virgin olive oil and cook the lamb meatballs briefly, turning quickly, just to brown the outsides.

Add the moghrabieh ingredients to the pan and arrange the meatballs in the tray/pot. Place in the oven and bake for 15-20 minutes, or until the stock is absorbed and the moghrabieh is tender. Halfway through cooking, give the pot a shake to ensure the ingredients cook evenly.

Using the same bowl, grate the beetroot and set aside.

Using the same bowl again, mix the yoghurt, juice and lemon zest.

Remove meatballs and moghrabieh from the oven, stir through the rocket or spinach – the residual heat will wilt the greens. To serve, sprinkle the grated beetroot over the whole pot, drizzle with the lemon/yoghurt mixture, garnish with fresh parsley and serve immediately.