This Indian-inspired dish serves up homemade lamb meatballs with a creamy side of cucumber raita, flavored with roasted cumin powder.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Roasted Cumin Powder
Cucumber Raita
Lamb Meatballs


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

67.9 calories; protein 5.7g 12% DV; carbohydrates 1.8g 1% DV; exchange other carbs; dietary fiber 0.1g 1% DV; sugars 1.3g; fat 4.1g 6% DV; saturated fat 1.7g 9% DV; cholesterol 19.8mg 7% DV; vitamin a iu 34.2IU 1% DV; vitamin c 0.8mg 1% DV; folate 2.7mcg 1% DV; calcium 34.8mg 4% DV; iron 0.5mg 3% DV; magnesium 9.7mg 4% DV; potassium 125.6mg 4% DV; sodium 153.7mg 6% DV.