Oriental lamb meatballs with curry dip

Name: Oriental lamb meatballs with curry dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 20 g Pine nuts; 1/4 potty Coriander; 1 Onion; 1 Garlic clove; 2 small carrots; 1 TEASPOON ground cumin; 1 TEASPOON ground turmeric; 3 TABLESPOONS Sultanas; 750 g minced lamb; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 200 g Low-fat curd; 200 g Whole milk yoghurt; 1 TABLESPOON Curry Powder; 7-10 Tbsp Sugar; 4 Kebabs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

20 g Pine nuts
1/4 potty Coriander
1 Onion
1 Garlic clove
2 small carrots
1 TEASPOON ground cumin
1 TEASPOON ground turmeric
3 TABLESPOONS Sultanas
750 g minced lamb
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
200 g Low-fat curd
200 g Whole milk yoghurt
1 TABLESPOON Curry Powder
7-10 Tbsp Sugar
4 Kebabs

Directions

1
Coarsely chop the pine nuts. Wash coriander, shake dry, pluck leaves from the stalks and chop. Peel onion and garlic, dice finely
2
Peel, wash and finely grate the carrots. Knead cumin, half of the coriander, turmeric, sultanas, carrots, minced meat, onion, garlic, egg and pine nuts, season with 1 tsp salt and 1/2 tsp pepper
3
Form approx. 12 smaller meatballs from the mince mixture and put 3 on each skewer. Heat the oil in a large pan. Fry the skewers on each side at medium heat for 5-7 minutes
4
In the meantime mix quark, yoghurt and curry powder, season with salt, pepper and sugar
5
Remove the skewers, arrange on a plate and sprinkle with the remaining coriander. Add curry dip