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Tandoori lamb balls with raita dip recipe

7 ratings

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
Healthy

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
595kj
143kcal 7%
Fat
10g 14%
Saturates
3g 17%
Sugars
1g 1%
Salt
0.2g 4%

of the reference intake
Carbohydrate 2.2g Protein 12g Fibre 0.8g

Method

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.