sauce:
1 1/2 cups yogurt
finely shredded zest of 1 lemon
1 tbsp finely chopped fresh mint
1 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp minced garlic
In a small bowl, combine all ingredients and set aside until ready to serve meatballs. Chill, if desired.
meatballs:
2 tbsp finely grated ginger
1 tbsp minced garlic
2 tsp curry powder
2 tsp garam masala
1 tsp salt & 1 tsp pepper
1 1/2 lb ground lamb
1/2 lb ground turkey
1 tbsp olive oil
1. In a large bowl, combine ginger, garlic, ras el hanout, salt and pepper. Add meats and gently combine with hands until spices are just evenly distributed. Do not overmix.
2. Gently roll meat into 1 1/2 inch balls and set on a rimmed baking pan or jelly roll pan. Preheat the oven to 200 degrees and line another baking pan with paper towels.
3. Heat a large frying pan over medium heat. Add oil and swirl to coat. Brown meatballs in batches on all sides, turning as needed for about 10-12 minutes (medium rare). Transfer meatballs to towel lined pan.
4. Transfer meatballs to serving dish and serve with yogurt sauce & pitas.
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