Nutrition per serving may change if servings are adjusted.
Roasted Cumin Powder
1 tablespoon cumin seeds
1 medium cucumber
1 (16 ounce) container plain yogurt
1 teaspoon Roasted Cumin Powder
¾ teaspoon salt
¼ teaspoon cayenne pepper
1 medium onion, finely chopped
1¼ teaspoons grated fresh ginger
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon cayenne pepper (optional)
2 pounds lean ground lamb
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°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.