Lemony lamb meatballs

• stale white bread100g g

  blitzed to crumbs

• milk↗100ml ml
• lamb mince600g g
• fat lemons↗2

  zested

• garlic cloves↗2

  crushed

• ground cumin↗1 tbsp tbsp
• ground cloves↗¼ tsp tsp
• small bunch coriander

  stalks finely chopped and leaves picked

• olive oil↗2 tbsp tbsp
• natural yogurt↗250ml ml
• pomegranate↗½

  seeds removed

Step-by-step instructions

1. 1

   Put the breadcrumbs in a bowl and add the milk. Leave for 5 mins, or until the milk has been absorbed. Add the lamb, lemon zest, garlic, spices, coriander stalks and plenty of seasoning. Mix everything well with your hands, then shape into meatballs, it should make about 30. Cover and chill the meatballs for at least 30 mins, or up to 24 hrs.

2. 2

   Heat the oil in a large frying pan, or two smaller ones. Cook the meatballs for 8-10 mins, rolling them around the pan until nicely browned on all sides and cooked through. To serve, arrange the meatballs on a platter. If the yogurt is quite thick, add a drop of water or lemon juice. Drizzle it over the meatballs, then scatter the pomegranate seeds and coriander leaves on top.