Sweet and Tangy Lamb Meatballs with Yogurt & Herbs

Most cultures have their own indigenous version of flavorful meatballs, made of chicken, beef, lamb or pork. It’s almost always minced meat rolled into balls cooked up with herbs, spices and gravies native to the local cuisine. So anytime you are bored of the meatballs you regularly make just look towards the Internet or your global cuisine cookbooks for some inspiration.

This is exactly how I stumbled upon these meatballs. I referred to Jerusalem: A Cookbook for creative ideas for some mutton mince and fell in love with the Lamb meatballs with barberries, yogurt & herbs recipe. In this dish distinct, varying flavors and textures unite harmoniously to create a marvelous and unique meatball meal. These meatballs are theperfect blend of sweet and tangy flavors carefully tempered with yogurt. Beautiful fresh green herbs quintessential in cooking of that region – parsley, cilantro, mint and dill add a spectacular aroma and brightness to the dish.

This off beat meatball preparation is a comforting and appeasing main course, best served with couscous or rice.

Sweet and Tangy Lamb Meatballs with Yogurt & Herbs
Recipe adapted from Lamb meatballs with barberries, yogurt & Herbs ( Source: Jerusalem: A Cookbook)
Yield: 4 servings
Time: 1 hour

 Ingredients:
1 pound/ 500 grams ground lamb or mutton
1 cup red onions, finely chopped
3 tablespoons flat-leaf parsley, finely chopped
1 tablespoon, garlic, minced
¾ teaspoon ground allspice
¾ teaspoon ground cinnamon
¼ cup barberries, currants or cranberries (See note)
1 egg
6 tablespoons olive oil
1 cup shallots, peeled
¾ cup dry white wine
2 cups low sodium chicken stock
2 bay leaves
2 thyme sprigs
¼ cup dried figs, chopped in large pieces (See note)
¼ cup Greek yogurt or hung curd, whisked (See note)
3 tbsp of mixed mint, coriander, dill, roughly chopped
salt and black pepper

Notes:

• Barberries are tiny dried sweet-and-sour Iranian berries that can be found at specialty or Middle Eastern grocery stores. If you cannot get them, you can always use currants or tart dried cranberries. If you use barberries in this recipe then soak them in 4 tablespoons of hot water 10 minutes before using them. Drain and use.
• The figs get quite soggy in the dish, but are essential for the flavors. You can discard them if you like before serving.
• If you don’t have access to Greek Yogurt, you can make hung curd. Hung Yogurt/Hung curd: Take 1 cup of low fat yogurt and tie it up in a cheese or muslin cloth. Suspend this cloth over a small container for 30 minutes to an hour, so that all the excess water from the yogurt is strained out and the resulting yogurt is hung curd.
• If you are looking for a pretty exhaustive list of different kind of meatballs and their recipes please visit inmamaskitchen.com .

Method:

1. Place the lamb, onions, parsley, garlic, all spice, cinnamon, barberries/cranberries, egg, 1 teaspoon salt and ¾ teaspoon black pepper in a large mixing bowl. Mixing with your hands, roll out balls the same size as golf balls.
2. Heat 2 tablespoons of olive oil over medium heat in a large heavy bottomed pot with a tight fitting lid. Put in a few meatballs and cook them turning around for a few minutes until they color all over. Remove from heat and set aside. Cook the remaining the same way. You may need to add another spoon of oil between batches.
3. Wipe the pot clean and add the remaining oil. Add the whole shallots and cook over medium heat for 8-10 minutes, stirring frequently, until golden brown. Add the wine and leave to bubble for 1-2 minutes. Now add the chicken stock, bay leaves, thyme, and some salt and pepper. Arrange the figs and meatballs among and on top of the shallots. Bring to a boil and cover with the lid. Decrease the heat to low and simmer for 30 minutes. Remove the lid and simmer for another 5-10 minutes if the liquid is too thin.
4. Transfer to a large serving dish. Top with yogurt and fresh herbs. Serve immediately with rice or couscous.

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