Lamb Madras Meatballs with Herbed Yoghurt

Makes 50, Prep and Cook 50 mins

1kg lamb mince

¹⁄³ cup madras curry paste 1 egg, lightly beaten

²⁄³ cup packaged dried

breadcrumbs

1 large onion, finely chopped Mini pappadams and lime

wedges, to serve (see Tip)

MINT YOGHURT

1 cup Greek yoghurt

¼ cup finely chopped fresh mint leaves, plus extra leaves to serve

2 tsps lime juice

1 To make mint yoghurt, combine all ingredients in a jug until smooth. Season with salt and pepper. Cover and refrigerate until serving.

2 To make meatballs, combine mince, curry paste, egg, breadcrumbs and onion in a bowl. Season with salt and pepper. Mix well. Roll tablespoons of mixture into balls. Arrange meatballs on two large oven trays lined with baking paper. Spray with cooking oil.

3 Cook in a hot oven (200C) for about 20 minutes or until browned and cooked through. Remove.

4 Serve meatballs with mint yoghurt, pappadams and lime wedges.