Ingredients :
Lean Minced Lamb or Mutton 350 gm
Small Onion finely chopped 1
Garlic 1 clove
Fresh Thyme 1 tsp
Caraway Seeds 1/2 tsp
Paprika 1/2 tsp
Egg 1
Salt to taste
Black Pepper to taste
All Spice Powder 1/4 tsp
Carrot Grated 1/2
Oil as required for grilling
For the sauce:
Saffron Threads a few
Boiling Water 2 tsp
Fresh Parsley 2 tbsp
Lemon 1/2
Yogurt Unsweetened 1 cup
Salt to taste
Method :
In a bowl mix the lamb mince, onion, garlic, thyme, caraway seeds, all spice powder, grated carrot, paprika, salt and black pepper along with the egg.
Mix well to combine.
Shape the mixture into approximately 16 balls and refrigerate for at least 20 minutes.
Soak the skewers in cold water.
Carefully thread the meatballs onto the skewers and grill on a well greased grill either charcoal or a grill pan and cook for about 10-15 minutes until meat is cooked through making sure to rotate the skewers whilst cooking.
For the sauce soak the saffron threads in the boiling water for about 10 minutes with a pinch of sugar, stirring occasionally.
Add 2 tbsp chopped parsley and the rind of 1/2 lemon along with the yogurt to the saffron and soaking water.
Transfer it all into a small bowl for serving.
Serve the ready meatballs with the sauce, lemon wedges and sprinkle with some more caraway seeds and fresh parsley.