
INGREDIENTS:
- 2 tsp cumin
- 2 tbsp coriander
- 50g breadcrumbs
- 1 garlic clove, crushed
- 500g lamb mince
- Juice 1 lemon
- 1 egg, lightly beaten
- 20g mint chopped
- 1 red chilli, finely diced
Dressing:
- Pomegranate seeds
- 10g mint
- 200g natural yoghurt
METHOD
1. Mix together all of the meatball ingredients in a bowl.
2. Shape the mixture into ping pong sized balls. Pop them on and tray and put them in the fridge to rest for 30 minutes.
3. Place 3 balls on a skewer/stick.
4. Cook on a griddle or frying pan for 4 minutes on each side, or until they're cooked through.
5. Once the meatballs are cooked, plate up the lollipops with pomegranate and mix the chopped mint into the natural yoghurt.