Lamb and sweetcorn with yogurt sauce recipe

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  • 30 mins to prepare and 20 mins to cook Takes: 30 mins to prepare and 20 mins to cook
  • 4 Serves: 4

Mix the sauce ingredients in a bowl.  Cover with Clingfilm and chill in the fridge for 1 hour to combine flavours. 

Heat oven to Gas Mark 6/7 or 200°C.

Soak the bread in cold water and squeeze into a sieve to drain as much water off as possible.

Place minced lamb into a bowl, add the finely crumbled bread, sweetcorn kernels, garlic, cumin, salt, paprika and mint and mix well. Lightly whip the egg and mix into the lamb mixing thoroughly.

With wet hands, form the mince into golf ball or large marble size balls.

Heat oil in a frying pan or wok, and fry the meatballs in batches until golden all over (approx 5 minutes).  Lay out on a baking sheet and bake in a hot oven Gas mark 6/7, 200°C for 5 minutes.

Serve hot, with the chilled mint and yogurt sauce as a side dip.

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  • For the meatballs
  • 230g sweetcorn kernels, drained
  • 3 slices of stale white bread, crusts removed
  • 500g lamb mince
  • 1 large egg
  • 1 clove garlic, minced
  • 2-1/2tsps ground cumin
  • 1-1/2tsps flaky sea salt
  • 1/2tsp paprika
  • 1tsp mint, finely chopped
  • sunflower or other light oil for frying
  • For the sauce
  • 225ml plain yogurt
  • 100g fresh mint leaves, chopped finely
  • 60g finely chopped red pepper
  • 1tbsp fresh lemon juice
  • salt
  • pepper to taste
  • small pinch of sugar
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Each serving contains
  • Calories 520 26%
  • Sugar 11g 12%
  • Fat 31g 44%
  • Saturates 10.2g 51%
  • Salt 4.5g 75%
of an adult's Reference Intake amount. Find out more
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