Spiced Meatballs With Coriander Dipping Sauce
|Raisins||1⁄4 Cup (4 tbs)|
|Lean ground lamb||1⁄2 Pound|
|Minced water chestnuts||1⁄3 Cup (5.33 tbs)|
|Minced green onions||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground allspice||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|For coriander dipping sauce|
|2% plain yogurt||3⁄4 Cup (12 tbs)|
|Minced coriander leaves||1⁄4 Cup (4 tbs)|
Meatballs: Soak raisins in hot water for 15 minutes; drain and chop.
In bowl, combine raisins, lamb, water chestnuts, onions, garlic, allspice, cinnamon and pepper to taste; mix well.
Shape into 25 bite-size balls.
Arrange in single layer in ungreased baking dish.
Bake, uncovered, in 400°F/200°C oven for 20 minutes.
Coriander Dipping Sauce: Meanwhile, in small bowl combine yogurt, coriander, and pepper to taste; cover and refrigerate for at least 30 minutes for flavors to develop.
Serve hot meatballs with toothpicks for dipping into sauce.
Makes 1 cup/250 ml sauce, 25 meatballs.