Tandoori lamb balls with raita dip recipe

  • Serves 8 as an appetiser
  • 10 mins to prepare and 20 mins to cook
  • 143 calories / serving
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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.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

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  • Ingredients

  • 1 small red onion, halved
  • 400g lean lamb mince
  • 3tbsp 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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  • Energy 595kj 143kcal 7%
  • Fat 9.7g 14%
  • Saturates 3.4g 17%
  • Sugars 1.2g 1%
  • Salt 0.2g 4%

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

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