Australian lamb meatballs with warm yoghurt sauce and swiss chard

Serves

4-6

Prep Time

Cook Time

Ingredients

1kg Australian Lamb Mince

1 Egg

4 Garlic Cloves

300g Swiss Chard

70g Pine Nuts

2 ½ tbsp Lemon Juice

1 Medium Onion, Chopped

Salt to Taste

1/4 cup Olive Oil

1 Red Chili

Pepper to Taste

2 tsp Coriander Powder

150g Fresh Breadcrumbs

½ tsp Dried Mint Powder

1 tsp Cinnamon Powder

500g Greek Yoghurt

1 tbsp Cornstarch

Place in a large bowl the meat, garlic, pine nuts, chili, spices and breadcrumbs. Mix well, then shape into 2-inch meatballs, weighing 20g each. You should make about 24 balls.
Heat 2 tablespoons of the olive oil in a medium saucepan and fry the meatballs over medium heat for 8 to 10 minutes.
To make the yogurt sauce, place the yogurt, cornstarch, and egg in a large mixing bowl. Whisk well to form a smooth paste. Add 2 teaspoons of salt, along with a good crack of black pepper, stir, and set aside.
Pour the remaining oil into a medium pot and place over medium-high heat. Add half the meatballs and fry for 4 minutes, turning a few times so that all sides get browned. Remove from the pan and repeat with the remaining batch, adding a little bit more oil if you need to.
Next, pour in the yogurt sauce. Bring to a very gentle simmer over medium-Iow heat - it should barely be bubbling-stirring continuously in one direction to prevent the yogurt from curdling. Finally, add the swiss chard. Serve at once, with chili and cilantro sprinkled on top.