Lamb Meatballs with Cucumber Raita
Roasted Cumin Powder
Prepare Roasted Cumin Powder: Heat cumin seeds in a small dry skillet in a well-ventilated area over medium heat for 5 to 6 minutes or until smoke begins to rise and seeds begin to brown. Remove from skillet. Cool to room temperature. Grind the seeds with a mortar and pestle or a spice grinder. Store, covered, in an airtight container for up to 2 weeks.Advertisement
Prepare Cucumber Raita: Peel and shred cucumber. Place shredded cucumber in a strainer and let stand for 15 minutes; discard the liquid. Place shredded cucumber in a medium bowl, stir in plain yogurt, 1 teaspoon Roasted Cumin Powder, salt and, if desired, cayenne pepper. Cover and chill until serving time.
Prepare Lamb Meatballs: Preheat oven to 350 degrees F. In a large bowl, combine onion, ginger, garlic, salt, coriander, cumin, garam masala and, if desired, cayenne pepper. Add lamb; mix well. Shape into 32 meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan.
Bake about 25 minutes or until cooked through. If desired, broil 3 to 4 inches from heat for 5 to 6 minutes or until browned. Drain off fat. Transfer meatballs to a lettuce-lined serving platter. Serve with picks. Serve with Cucumber Raita.