Moroccan lamb balls with freekeh salad and yoghurt sauce
This dish makes a perfect casual family meal, and can also be served as part of a middle eastern style feast with dips and salads. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
![6.jpeg](https://www.ritchies.com.au/application/files/thumbnails/recipe_thumbnail/6817/0596/5952/6.jpg)
Serves
4Preparation time
10 minsCooking time
30 minsIngredients
- 600g lean lamb mince
- 1small onion, finely chopped
- 1 medium clove garlic, crushed
- ¼ teaspoon cinnamon ground
- ¼ teaspoon turmeric
- ¼ teaspoon ground ginger
- ½ teaspoon ground cumin
- 2 tablespoons olive oil for frying
- for the freekeh salad
- 2 cups cooked freekeh
- ½ bunch continental parsley, chopped
- ¼ cup mint leaves, shredded
- 100g pine nuts, toasted
- ¼ cup currants
- 50g Persian feta
- for the dressing
- 13 cup natural Greek yoghurt
- small pinch turmeric powder
- 1 lemon zested &juiced
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper to season
- warm pita bread to serve
Method
Combine all the ingredients (apart from the olive oil) for the lamb balls together in a large bowl and mix well to combine. Shape the mixture into walnut sized balls. Heat the oil in a large frying pan over a medium heat and brown the lamb balls well, turning frequently 4 -5 minutes. Cover and reduce heat for a further 10 minutes, stirring occasionally. Toss the all the salad ingredients together except the Persian feta. Arrange the salad onto a large platter and top with pieces of Persian feta. Whisk together the dressing ingredients in a small bowl. Serve the lamb balls on the salad and drizzle with the dressing. Garnish with a little chopped parsley or mint. Delicious served on warm pita bread. The freekeh salad maybe prepared well ahead of time and refrigerated until required