Spicy Lamb Sticks With Yogurt Sauce
These delicate ground lamb meatballs are flavored with garam masala, ginger and cilantro. Flame them over a barbecue or grill them in the oven on an oiled baking sheet.
Read more about this recipe in Sizzle: Sensational Barbecue Food.
1 1/4 to 1 1/2 pounds prime ground lamb
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 teaspoon finely grated fresh ginger
1 1/2 teaspoons salt
1 teaspoon garam masala
2 tablespoons finely chopped cilantro
1/4 cup water
2 tablespoons chickpea flour
Fluffy steamed rice for serving
1 cup plain unsweetened yogurt
1 pinch salt
2 tablespoons chopped mint
1 hot green chili, seeded and finely chopped
prep: 30 minutes
total: 30 minutes, plus 1-2 hours refrigeration
1. Put ground meat in a large bowl and add onion, garlic, ginger, salt, garam masala and cilantro. Beat egg and water together; add to ground meat mixture. Sprinkle chickpea flour over mixture. Knead mixture together thoroughly with your hands.
2. Shape meat into small “sausage” shapes, transferring them to a plate as they are prepared. Cover and refrigerate meatballs for 1-2 hours before cooking them.
3. In a bowl, mix ingredients for yogurt sauce. Cover and set aside.
4. Put two meatballs on each skewer. (The best skewers are the flatter kind; the meat flops around on smooth, round metal skewers; if preferred you can forgo skewers and cook meatballs individually.) Carefully transfer skewers to a lightly oiled barbecue hot plate (cast-iron griddle) and cook over medium–high heat until cooked through (you’ll need to cut one open to check). Finish cooking them over a hot barbecue grill rack. Serve hot with yogurt sauce and plenty of fluffy steamed rice.