Indian Spiced Lamb Balls with Pineapple Chutney
- 500g lamb mince
- 1tsp butter or oil
- 1 onion, peeled and finely diced
- 1 beaten egg
- 35g Spiced Mango & Lime Rub
- 20g bread crumbs
- chopped fresh coriander
- chopped fresh mint
- 1 tbsp greek yogurt, plus extra for serving
- 4 tbsp Spiced Pineapple & Nigella Seed Chutney
A really lovely light, quick & easy midweek meal. Make extra balls if you wish, they freeze well and you will always find a use for them.
Start by frying half an onion and a finely chopped clove of garlic in a pan on a low temperature with some butter and allow to cool.
In a large mixing bowl place 500g of raw lamb mince and add the cooked onions and garlic. Chop a handful of fresh coriander and mint and add to the lamb mixture with 35g of our Spiced Mango & Lime Spice Rub.
Add a beaten egg, 20g grams of bread crumbs and a tablespoon of Greek yogurt. With your hands or a spoon, combine the mixture and then shape into balls (slightly bigger than golf ball size).
You can shape then into whatever shape you prefer i.e burger shape, kofta etc. Leave in the fridge to rest for 30 minutes before cooking. Once rested and chilled, slowly fry the balls in a pan. Try not to turn them too soon or they may want to break apart.
Once cooked, all the juices will run clear, approx 15 mins. Serve on fresh naan bread with raita or Greek yogurt. Top with a generous helping of our Pineapple & Nigella Seed Chutney and the salad of your choice. Enjoy!
Interesting fact for you…
The ‘Nigella’ in our Spiced Pineapple Chutney has nothing to do with that lovely female chef on the telly, (however we are huge fans!!!) Those little black seeds you can see floating around are Nigella Seeds and are very popular in Indian cooking. They are from the plant Nigella Sativa, the same family as the buttercup, its tiny black seeds are found in a head similar to that of the poppy. Nigella seeds are sometimes referred to as black onion seeds, or black cumin and have a lovely floral note.