Sufra Dayma: Lamb Meatballs in Curried Yoghurt Sauce By Moushira Abdel-Malek Ingredients: 500 gms lean minced lamb meat 1 medium onion (finely chopped) 1 tsp crushed garlic 1 tsp each: parsley + dill + coriander (finely chopped) Salt + pepper + oregano + ground nutmeg Yoghurt Sauce: 3 cups low fat plain yoghurt +1 tsp corn flour + 1 tsp curry powder 1 large onion (thinly sliced) 1 tsp crushed garlic 1/4 cup shredded mint or coriander Corn oil Salt + pepper + allspice Method: Mix all top ingredients together. Blend well and form into walnut size balls. In a large cooking pan, bring 5 cups of water to the boil. Add 2 bay leaves to water, then, using a slotted spoon, very gently add meatballs to boiling water. Simmer over medium heat until firm, (approx. 10 minutes). Remove meatballs from water into a warm plate. In another cooking pan, heat some oil, add onion and sauté until golden browned. Add garlic and stir. Add yoghurt curry and corn flour mixture stirring constantly until oil separates from yoghurt and thickens. Add meatballs and reduce heat. Cover and simmer, stirring twice, until cooked through (approx. 20 minutes). Add shredded mint or coriander, stirring only for seconds. Serve with rice.
