Ingredients
- Olive oil
- 4 ounces yellow onion (1/2 onion, finely chopped)
- 1 garlic clove (large clove, minced)
- 200 grams minced lamb
- 1 container (200 grams) Greek yogurt (1 small tub, you will use about 50 grams)
- 2 teaspoons harissa (heaped)
- 1 teaspoon paprika (smoked)
- 2 tablespoon chopped coriander (heaped)
- Sea salt
- Freshly ground black pepper
- Saffron threads (a good pinch, soaked in 1 tablespoon water)
- 1 teaspoon ground cumin
- 1 chilli pepper (small red chili, finely chopped)
- 1 can (400 gram) diced tomatoes
- 1/2 cup chicken stock (packet stock fine)
- 1 large egg
How to Make
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Step 1: Heat a little oil in a heavy bottomed pan and gently saute the onion and garlic until tender and ten put half in a big bowl and add the mince, 25 grams yoghurt, 1 teaspoon harissa, the smoked paprika, 1 heaped tablespoon chopped coriander and salt and pepper to the bowl and mix well and then form into 4 or 5 meatballs.
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Step 2: Then cook on an oiled baking tray in a preheated 180C oven for 10 minutes.
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Step 3: Add saffron liquid, cumin and chilli to the pan, and briefly saute and then add the tomatoes and stock and mix well and cook until thicken and when ready, place the meatballs in the sauce and gently cook for 5 minutes or so and then add the remaining coriander and season with salt and pepper and arrange on a plate or bowl.
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Step 4: Fry the egg in olive oil and combine 2 tablespoon yoghurt with the remaining harissa.
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Step 5: Place egg on the plate (or bowl) and flick the yoghurt over the top and serve with any extra sauce and yoghurt on the side.
We hope you enjoy this recipe!
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