Tandoori Lamb Balls

Name: Tandoori Lamb Balls
Yield: Makes about 2 dozen 1 1/2-inch balls
Ingredients: 2 tablespoons olive oil; 2 pounds ground lamb; 1/2 cup bread crumbs; 2 large eggs; 1 cup chopped fresh cilantro (including stems); Juice from 1 lemon; 1/4 cup Tandoori Spice Mix (recipe follows); 2 teaspoons salt; 2 teaspoons ground ginger; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons sweet paprika; 2 teaspoons ground turmeric; 2 teaspoons cayenne pepper

January 24, 2012

Travel the globe and you’ll discover that every culture has a meatball. These balls highlight the exotic flavors and all the goodness from the great tandoor ovens of India. At the Shop we serve these with our simple Cilantro Yogurt Sauce (page 69), which is cool and refreshing and the perfect complement to the spice-rich tandoori flavor. This recipe also works really well with ground chicken or beef.

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