Spiced lamb meatballs with yoghurt

(Serves 6) 680g ground lamb, not too lean (shoulder or breast, not leg) ½ cup breadcrumbs 2 tsp salt ½ tsp black pepper ½ cup finely diced red onion 1 tsp toasted ground cumin 1 tsp toasted ground coriander ¼ tsp cinnamon Pinch of cayenne pepper 3 eggs Extra-virgin olive oil 1 cup chicken broth 1 cup plain, tart yoghurt 1 tbs cornstarch (in 2 tbs water) 60g crumbled feta cheese ½ tsp sumac Crushed red-pepper flakes Turmeric, for garnish 3 tbs chopped mint 2 tbs chopped dill Coriander sprigs

In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne.

Beat 2 of the eggs and add to meat, mixing. Cover and refrigerate for 30 minutes to 24 hours so seasoning permeates.

With wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set on a baking sheet (about 30 meatballs).

Heat oven to 110ºC. In a large pan, heat 2 tbs oil over mediumhigh heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes.

Turn and cook for 4 to 5 minutes. (Work in batches, if necessary, to avoid crowding pan.)

Transfer to a paper towel-lined baking sheet to blot extra oil, then pile meatballs on a heatproof serving platter and keep warm in oven. Pour off any excess oil from pan and turn heat to high. Add broth and bring to a simmer.

In a bowl, whisk yoghurt with ½ tsp salt; remaining egg, beaten; and cornstarch. Pour in a thin stream into the hot broth, whisking constantly.

Turn down heat slightly and continue whisking until yoghurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil. Pour hot yoghurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top.

Finish with pinches of turmeric (optional) and sprinkle with mint, dill and coriander

Serve immediately with rice, orzo (pasta) pita bread or potatoes.