lamb meatballs in yogurt sauce

Lamb Meatballs in Warm Yogurt Sauce with Red-Pepper Butter

Serves 4-6.  I saw this in The Week July 17, 2015 magazine.  It is credited to Janet Fletcher in her book Yogurt:  Sweet and Savory Recipes for Breakfast, Lunch, and Dinner.  We wanted to call it lamb stroganoff – delicious!

            1 lb. ground lamb

            1 large egg, lightly beaten

            ½ c. fine fresh bread crumbs

            ½ c. minced yellow onion

            1 tsp. dried oregano

            1 tsp. kosher salt

            ½ tsp. toasted and ground cumin seeds

            fresh ground black pepper

            1 Tbs. olive oil

            1 c. chicken broth

            2 c. plain whole-milk yogurt (not Greek yogurt)

            1 large egg, lightly beaten

            2 cloves garlic, grated or minced

            2 Tbs. chopped fresh dill, plus more for garnish

            1 Tbs. minced fresh mint

            2 tsp. butter

            ½ tsp. hot paprika

            ½ tsp. toasted and ground cumin seeds

Combine lamb, 1 egg, bread crumbs, onion, oregano, salt, cumin, and pepper and mix well with your hands.  Shape into 24 balls, dipping hands in cold water as needed to keep mixture from sticking.  In a 12” skillet, heat olive oil over medium heat.  Add meatballs in a single layer.  Fry gently, turning meatballs with two soupspoons so they brown on all sides, about 5 minutes.  Using a slotted spoon, transfer meatballs to a plate.  Discard any fat in skillet.       

Return skillet to medium-high heat and add broth.  Simmer, scraping up any browned bits.  Return meatballs to skillet, cover, and reduce to a simmer.  Cook for 10 minutes.  Using slotted spoon, return meatballs to plate.

In a large bowl, whisk yogurt, 1 egg, garlic, dill, and mint.  Slowly whisk in about ½ c. of the hot broth.  Pour yogurt mixture into skillet.  Cook over medium-low heat, stirring, until sauce thickens and just begins to simmer.  Add salt and pepper to taste.  Add meatballs to skillet, turning to coat.  Cover and simmer until hot. 

Divide meatballs and sauce among 4 to 6 warmed bowls.  Melt butter in a small saucepan over medium heat.  Add paprika and cumin; swirl until butter is foamy and aromatic.  Drizzle over each portion.